Green Girl
Goodies December 2013
Winter is
upon us and the cold weather means it’s time to break out the hearty soups,
stews, chilis and curries. This
particular curry holds a special place in my heart as I grew up eating it as a
child. I usually try to avoid pre-made
sauces etc. but this Japanese curry is a favorite of mine I just can’t give
up. Sadly it does contain MSG but I stick
to my belief that moderation is key and frankly if we avoided everything that
contained chemicals these days it would be hard to find much to eat. Don’t get me wrong, I still encourage
avoiding processed foods, but for me this curry is worth the risk!
Similar to
all curries my favorite brand, Golden Curry, comes in Mild, Medium and Hot. You can find it in the Asian aisle in most grocery stores these days. I generally go with the Mild or Medium but
the hot is delicious as well. The
seasoning block is compatible with a number of proteins, vegetables and grains
and is as easy as stewing your choice of items, adding water, seasoning paste
and letting it all simmer and marry into the amazing final product.
For this
particular go-around I decided to stick with the classic Japanese vegetable
choice of Green Bells, Carrots, Onions and Potatoes. For my protein, I picked Tofu. If you chose a meat protein I recommend
getting a nice hot pan and searing the meat first for added flavor but I didn’t
have extra firm tofu so chose to add it as the last ingredient so it would hold
its shape. I served the curry over
Basmati rice and it was perfect for warming the belly on a chilly winter
evening. Enjoy!
Yield 6 – 8 Servings
3 c
Potatoes, medium dice
2 c Red
Onion, large ½” dice
1 ¼ c
Carrots, half moons
1 heaping c
Green Bell Peppers, large ½” dice
5 c Spinach,
hand torn
6 oz Tofu,
cut into ½” cubes
Curry Block
4 c Water
2 tb
Vegetable Oil
Rice or
Noodles of Your Choice
-
Heat a large stock pot and add oil. Once the oil is hot, add the vegetables and
brown over medium high heat for 3 – 5 minutes.
- Add the water,
seasoning blocks and spinach and bring it to a slow simmer, stirring
occasionally to dissolve the seasoning block.
-
Once the
sauce and vegetables reach a simmer and begin to thicken slightly, reduce to
medium high heat and add the tofu. Stir
well to incorporate the tofu and serve over your grain of choice.
Up
Next…
Homemade Inari Sushi (Inarizushi)
