Curry

I had the honor of meeting and cooking with my husband, Jay's grandma a few summers ago. I was impressed by her cooking as well as her English--she is from Japan, with Samurai heritage.
The curry we made was so good, even the 4- and 2-year-old kids were begging for it. Somehow being made into such a thick dish made even the picky kids not realize how many veggies were in it. They just knew it all tasted good and came with rice.

Today I made a version of curry which was similar to the one we enjoyed together.

Curry is a very strongly seasoned thick, stew-like dish. It's traditionally served over rice or noodles.

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First, a word about curry mix. 

Curry means a mixture of spices usually including turmeric. I always use a block of curry mix from the store, rather than starting with curry powder. I wondered if Jay's grandma would make a mix from curry powder, but she didn't. 

Today's mix. I used half this box.

Picture from here.
I use this mix most often, using the entire box.

In Japan there are very famous curry mixes that you buy. The companies, some of which have sold curry mix for decades, are very secretive about their specific curry. The traditional Japanese way to make curry, then, is actually to buy a mix.
The mixes come in mild, medium, and hot. I usually use medium and let my spicy-food-loving-husband add hot sauce to his bowl.

I have used a few different mixes, and like them all because I'm crazy about all curry.

Ingredients

1 large onion, diced (at least 1 cup)--the most important ingredient for traditional taste

1 pound ground turkey or beef

1 small/medium potato, diced small

2 1/2 cups mixed chopped veggies (example below)

     --3 mushrooms, thinly sliced

     --1/2 cup diced red bell pepper

     --2 cups frozen mix of cauliflower, broccoli, and carrots

2-4 tablespoons vegetable oil or olive oil

One 3.5 ounce package of curry mix--not curry powder

5 cups hot rice to serve with

Many different veggies will work, though I wouldn't use tomatoes or squash. try celery, pea pods, green beans, water chestnuts, mini corns, mushrooms, bell peppers, cauliflower, broccoli, and carrots. And always use onions! 

1. Put diced potato, a pinch of salt and 2 1/2 cups water in a covered large saucepan over medium heat. Stir occasionally and when it starts boiling, turn down to low to simmer.

2. Meanwhile, if you're using mushrooms, slice them thinly and then saute them over medium low heat in oil or butter. You want to cook them for at least 15 minutes uncovered until they are brown. 

When done, add to saucepan with potatoes.

 3. Saute half your onions in oil for 5-7 minutes until they are beginning to look clear, then add half the ground turkey. Lightly salt the turkey and cook it until thoroughly browned. Drain off any fat. Add to a medium/large saucepan. Repeat with the other half of onions and ground turkey.

4. Stir fry each kind of vegetable, 1/2 cup at a time, in oil until each vegetable is nicely browned. If using frozen vegetables, microwave them first to thaw. Whenever something is done stir frying, drop it in the sauce pan.

5. Check the water level. It should not completely cover the vegetables, as they will cook down, but lapping at the top veggies. If needed, add up to 1/2 cup more water.

6. Turn the heat back to medium, stirring occasionally. When it begins boiling, break the sauce mix into cubes, and stir until dissolved. Then cover and turn the stove to low to simmer.

7. Simmer covered 15-30 minutes, stirring every 5 minutes--be sure to scrape the bottom and adjust temperature if things are burning to the bottom.

Or you may put it, already boiling, in a slow cooker on low for up to 3 hours before serving. 

The finished product!
The veggies are cooked down and I can almost taste the sauce.

8. Make sure the potatoes are tender before serving. Serve over hot rice. Serves 6-8.