Japanese Vegetable Curry

Ingredients

• 100 grams Japanese curry roux cubes
• 2 medium Potatoes
• 2 medium Carrots
• 1 large Onion
• 1 tablespoon Vegetable oil
• 600 ml Water
• 0.5 cup Frozen peas(optional)
• 1 teaspoon Soy sauce(optional)

Instructions

1. 1

   Peel and cut the potatoes, carrots, and onion into bite-sized chunks.

2. 2

   Heat oil in a large pot over medium heat and sauté the onions until translucent.

3. 3

   Add the potatoes and carrots to the pot and stir for 2 minutes.

4. 4

   Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender.

5. 5

   Turn off the heat. Break the curry roux cubes into the pot and stir until completely dissolved.

6. 6

   Add frozen peas if using. Turn the heat back to low and simmer for another 5 minutes until the sauce thickens.

7. 7

   Stir in soy sauce for extra depth and serve hot over steamed white rice.