Japanese Curry

My friend, Hiroko, made this for me many years ago. I don’t remember exactly what we did, but this is largely off the box. Adapt as desired.

5 potatoes, peeled and chopped

4 carrots, peeled and chopped

1 onion, coarsley diced

Olive oil

2 1/2 cups water

half of Golden Curry Japanese Curry Mix (medium hot) package

Sauté the veggies in olive oil in a skillet on medium heat for roughly 5 minutes, stirring occasionally.

Add water and bring to a boil. Reduce heat, cover and simmer until veggies are tender, 20 minutes or so.

Break the golden curry seasoning into pieces and simmer for another 5 minutes, stirring occasionally.

Serve over rice.