Wow, long time no post! Here is tonight's dinner: curry rice and ginger lime cabbage salad. We used to eat this curry at least weekly in Japan. And, now, thanks to the new Asian grocery store that has opened by our house, we can have it all the time!
1 pound beef/pork/chicken/shrimp
2 baked potatoes, chopped
1 large yellow onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1 portion curry roux (this time we used "Golden Curry" brand)
6 cups water
Stir fry veggies and meat, season with salt and pepper. Once mostly tender add the roux and 6 cups of water. Bring to a boil, cover and simmer for 15 minutes or until nice and thick. Serve over short grain rice and garnish with Japanese style pickles if you like.
Start with this....
And end with this!
Stay tuned next week for Dewberry Cobbler and pics of the new summer garden.