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November 25, 2016

Spicy Beef and Spinach Japanese Curry

By Stuart Turner

Here's a great spin on your normal Indian curry. Why not try a fragrant and seriously tasty Japanese curry on these cold January nights. This recipe makes Enough for 5/6 people.

Ingredients

1 Pack (125g) of House Vermont Curry ( Hot)
200g thinly sliced beef, cut into strips
200g  spinach
1 large onions, chopped into bite-size pieces
1 large carrots, chopped into bite-size pieces
1  potatoes, cut into bite-size pieces
2 tbsp vegetable oil
900 ml water

Directions

  1. In your rice cooker, cook 750g of Japanese Rice
  2. In a medium size pan, bring some water to the boil and cook the spinach for 30 seconds. Drain the spinach and squeeze out excess water. Chop the spinach into 2cm slices and set to one side.
  3. In a large an, heat the vegetable oil. Sauté the beef, onions, carrots and potatoes.
  4. Add 900ml water to the pan and bring to a boil. skin off the white film that may appear on the top. Simmer mixture over low to medium heat for around 15 mins or until the mixture softens.
  5. Remove the pan from heat. Break up House Vermont Hot Japanese Curry roux (roux is a sauce concentrate) and add to the meat/vegetable mixture. Mix well until combined. Heat the water back to simmering over low heat until sauce thickens. Add spinach and cook for a further minute.
  6. Serve warm along side your fluffy Japanese rice.

 


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