Japanese Style Curry

I was lucky enough to marry a man who make the best Japanese Curry EVER!  It’s so YUMMY and EASY you should try it. 

First you’ll need to find these.  Curry Sauce Mix, they are sold in the Asian section of most supermarkets.  They usually come in three degrees of heat, mild, medium hot or hot.  We usually like to mix a medium hot and a mild together.  We make 2 boxes of Curry for our family of 7.  (6 of which are currently curry eaters) I suggest you do the same because this curry is one of those things that gets better with age it’s always so good as leftovers.

Then you decide what you want to go in your curry, we always do the same things.  Carrots, potatoes, onions and chicken. You however can add whatever you would like.  ( If you are now looking at the pictures and are a little concerned I just wanted to let you know, YOU DO NOT NEED THAT MANY CARROTS, POTATOES, ONIONS OR CHICKEN.  We were making a mega batch so my hubby could bring some to work for his Thanksgiving holiday lunch) What you really need is enough veggies and meat to fill up 5 cups of water, (that’s for two boxes of curry sauce.)

After you have all of your veggies peeled and diced, cube your chicken and cook it up in a skillet with your onions and a little bit of oil. 

While that’s cooking bring your vegetables to a boil in a large pot.  When the vegetables are just tender and your chicken is completely cooked add the chicken and onions to your veggies.

Then you add your curry.  It comes in these little blocks that you just drop into the water

As it dissolves it makes this really lovely curry gravy. 

Then you serve it over, or next too some rice.  I would recommend a Japanese style short grain sticky rice, but really you could serve it on whatever rice you have.  Try it I know you’ll love it!

ENJOY!!

Curried Quinoa with Peas and Cashews

I LOVE Quinoa. It is super high in Protein and amino acids. It is a great substitute for rice or pasta and is good with everything. I highly recommend trying it! This recipe is easy and delicious.

2 T. canola oil or butter
1 onion, 1/2 finely diced, 3/4 coarsly chopped
1 C. Quinoa, thoroughly rinsed
2 t. curry powder
salt and pepper
2 zucchini, diced into small cubes
1 C. carrot juice
1 C. peas
1/4 C. sliced scallions, including the greens
3/4 C. roasted salted cashews (I put more because we love nuts)
2 T. chopped cilantro


Heat half the oil in a small soup pot, add finely diced onion and cook over med, heat for about 3 minutes. Stir in the Quinoa, 1/2 t. curry powder and 1/4 t. salt and cook for 2 minutes. Add 2 C. boiling water then lower the heat. Cover and cook for 15 minutes.

Meanwhile, heat the remaining tablespoon oil in a large skillet. Add the chopped onion, zucchini, and remaining 1 1/2 t. curry powder. Cook, stirring frequently over med. heat for 5 minutes. Add 1/2 C. water, the carrot juice and 1/2 t. salt. Cover and simmer for 5 minutes, then add the peas, scallions and cook a few minutes more. Stir the vegetables and cashews into the quinoa. Taste for salt and season with pepper. garnish with cilantro.