Is this Japanese curry? I got the recipe from my Japanese grandmother so that’s what I am calling it. She calls it curry rice. I have yet to master the consistency but it is still super tasty. If you don’t use the Japanese worcestershire sauce this dish can be made vegetarian. Your local Asian market should have these brands (and apparently Walmart has the powder and rice).
- 3 red potatoes (peeled, chopped into cubes)
- 2 carrots (peeled, sliced into coins)
- 1/2 white onion (peeled, sliced)
- 1 can chicken broth or 10 ounces vegetable broth
- 10 ounces water
- 3 teaspoons S&B Oriental Curry Powder
- 3 tablespoons all-purpose flour
- Pinch of sugar
- Bull-Dog Worcestershire Sauce (this isn’t your ordinary worcestershire sauce)
- Nishiki white rice (I didn’t have any so I used Jasmati rice)
- Chop, slice, and add the potatoes, carrots, onion in a pot.
- Add 10 ounces broth and 10 ounces water.
- Cook on stove-top on medium-high heat for 10-15 minutes or until potatoes are soft (not mushy)
- Remove from heat.
- Add curry powder and flour while lightly stirring (don’t stir too hard or you will make the potatoes mushy)
- Slowly add more water till consistency is a little runny (I didn’t add much because I wanted my curry thicker)
- Dust sugar and stir lightly
- Top with worcestershire sauce.