Japanese Curry with Vegetables

Ingredients

• 2 cubes (about 80g) Japanese curry roux cubes
• 2 medium, cubed potatoes
• 2 medium, sliced carrots
• 1 medium, sliced yellow onion
• 2 cups water or vegetable broth
• 2 cups cooked white rice
• 1 tbsp vegetable oil
• 1/2 cup frozen peas(optional)

Instructions

1. 1

   Heat oil in a medium pot over medium heat. Add onion and cook 3 minutes until softened.

2. 2

   Add potatoes and carrots and stir for 2 minutes to coat.

3. 3

   Pour in water or broth, bring to a boil, then reduce heat and simmer covered for 15 minutes until vegetables are tender.

4. 4

   Turn off heat, add curry roux cubes, and stir until fully dissolved. Simmer 3-5 minutes over low heat until thickened. Stir in peas if using.

5. 5

   Serve hot over steamed rice.