Vegetable curry

26 May

It’s my first time making curry, and I decided it shall be a vegetable curry. I made it using Golden curry mix (Japanese brand), since in my opinion Japanese curry is the best one to try for a first timer.

I had a bit of vegetables that are nearing the end of their edible lifespan: a big carrot, three small potatoes, and a very large onion. I chopped them into bite size pieces. The instructions on the packet of curry mix said to saute the vegetables for a bit, then add enough water to cover. I did so, sauteing first the onion, then added the potatoes and carrot. I put in a tallish glass of water, then left it to stew. It seemed like there weren’t enough of the vegetables, so I added a large can of whole tomatoes. It took about 15-20 minutes of stewing before the carrots were soft enough.

At this point, the next instruction was to drop in the curry roux. There were two packets of roux in the box of curry mix I bought. I put in the contents of one of the packets, and almost immediately I thought that there were too much roux. I let the roux dissolve a bit into the water, and it did turn out to be too thick. Another glass of water went into the pot, and it gave me my desired curry consistency. I didn’t add any herbs or even salt and pepper, since the box said that the roux already has all required herbs and spices.

A taste during lunch, and I knew I found the curry I was looking for. It tasted pretty much like the curry I once ordered in Yamazaki in Little Tokyo. The bonus from this whole experiment is that I get to eat the entire pot as none in my household would eat curry. Did you know that curry is a great baon as well? Check it out:

Pardon me, I just wanted to share a picture of my favorite bento box.


Posted by on May 26, 2012 in Random Cooking


Tags: , ,

2 responses to “Vegetable curry

  1. silver price

    May 28, 2012 at 5:12 PM

    Bring heat back up to high. Add coconut milk and water and bring to a boil. Remove from heat and add your curry roux/sauce mixture to the pot. Stir until roux has dissolved and add cinnamon sticks. Return to heat, but turn down to low. Simmer over low heat for about 20 minutes to an hour, stirring occasionally, until curry has thickened. Remove and discard cinnamon sticks. Serve over white rice. Enjoy!

    • baonkobento

      May 29, 2012 at 11:11 AM

      Interesting variation! I’ll give this a try sometime.


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