1.5 | unit | potato |
0.75 | unit | onion |
1 | oz | ginger |
1 | clove | garlic |
0.6 | unit | carrot |
0.7 | cup | mushroom |
0.25 | pack | curry block (mild or medium) |
2.5 | cup | water |
1 | taste | salt |
1 | taste | pepper |
1. Wash and cube potatoes. Slice the carrots using a rolling cut and slice onions into large wedges. Mince garlic, grate or mince ginger (use spoon to skin), slice mushroom.
2. Heat up neutral oil in a deep pot on medium. Add in onions and cook down until caramelized. This process can take around 10 minutes.
3. Add the minced garlic and grated ginger and sauté with onions for about 30 seconds.
4. Add mushrooms, carrots and potatoes. Put the lid back on and let the vegetables steam. Initial steaming helps to avoid mushy potatoes Let the vegetables sit in the pot for around 15 minutes. Check on it every couple of minutes and give it a good stir.
Add water and bring to a boil. Once at a rolling boil, turn heat down to low-medium and let simmer for 15 minutes or until the vegetables are soft enough to pierce through.
5. Once potatoes and carrots are soft enough, turn off the heat. It's time to add the curry cubes. Roughly chop the squares so they are easily integrated into the liquid.
Take a ladle and fill it with hot broth, add in a couple small cubes at a time. Use chopsticks to stir the cubes into the ladle of liquid until it has fully disintegrated, then add the slurry mixture into the pot. Continue to do this until all cubes are integrated.
Bring the liquid back to a simmer.
Serve over rice. For more protein, add a katsu on top!
DO NOT add too much water, if too much make cornstarch slurry then add, dont just dump cornstarch into pot