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Taste of Home: Vegetarian Curry

I absolutely love curry.

My go-to take-out dish used to be shrimp or chicken vindaloo, because I like my curry spicy.

While shopping at Nations in Jackson Square, Hamilton, we discovered S&B Japanese Curry.

It comes in a package with powder cubes, and the flavor challenges the best take-out recipes.

This recipe is for about 2-3 servings, though I won’t lie, I eat this all to myself in about a day!

Sometimes it pays off to have different taste preferences within a household, and I love it!

The recipe can also be found on the back of the box and you can alter it to suit your preferences.

Protein


Paneer, cubed (Indian cheese)

Vegetables

1/4 Small Package Baby Carrots
1 Medium Sized Potato (Cubed)
½ Sweet Onion (or more!)
1 Small Zucchini
1 Green Pepper

Oils

Vegetable Oil
Coconut Oil

Spices & Other


S&B Japanese Golden Curry Sauce Mix (Hot)
Water

On The Side


Pairs well with plain cooked rice
I typically use Nishiki brand sushi rice cooked in my Zojirushi rice cooker

To Cook

1. Prepare vegetables by dicing into bite-sized cubes or strips
2. Prepare paneer by dicing into bite-sized cubes as well
3. Fry the paneer in coconut oil until browned on all sides
4. Flash-fry veggies in vegetable oil on medium heat until starting to soften (about 5 minutes)
5. Transfer vegetables into medium-sized cooking pot and add water (water amount will depend on how many cubes you use — follow package)
7. Set paneer aside to add-in at the end
8. Bring vegetables to a boil, then reduce heat and simmer with lid on until all veggies are softened (about 15 minutes)
9. Crumble curry cubes on a plate using a fork to prepare
10. Turn veggies on low-heat and add-in broken-up curry mix and paneer, stirring often
11. Simmer for about 5 minutes or until curry is thick and cubes are completely melted
12. Plate rice and spoon curry on top to serve

Cooking Tips

This recipe is so versatile.

BOCA chick’n burgers can be made-ahead for a “Katsu” type meal.

For that style, cook curry and top rice with your cooked “chicken” burger and curry.

Add in any vegetables you love, such as peas, corn niblets or whichever you prefer.

The curry recipe can be multiplied or divided depending on how much you want to make.

It makes for a delicious work lunch and can be made ahead.

You can substitute paneer with tofu.

Farm Boy beefless tenders also work well.

Remember to keep meatless items until last, they soften quicker than real meat.

If using real meat, boil with your veggies.

Bon Appetit!

© 2019 KayNotto
All Rights Reserved

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