Chicken Katsu Curry with Vegetables

 

This was pretty easy, just time consuming.  Prep the vegetables, simmer in water, add curry flavor block, and serve with fried chicken katsu and rice.  I think one potato would've been enough.  But I bought two so I decided to go ahead and add it in as well.  Here is what I did for the curry with vegetables part of this meal.

Ingredients for curry with vegetables:

• 2 potatoes, rinsed, chopped
• 1 pound carrots, peeled, chopped
• 2 small onions, chopped 
• 1/2 bag frozen peas
• 1 S&B golden curry block
• 2 Tablespoons cooking oil
• 2 cups water
  

Instructions:

1. Rinse potatoes.  Chop into bite size pieces and soak in water for five minutes and drain.
   
2. Rinse carrots.  Peel skin, cut and discard ends, and chop into bite size pieces.
3. Peel onions.  Chop into bite size pieces.
4. Heat large skillet and add oil.
5. Add onions, carrots, and potatoes.  Stir and add water.  Cover and let simmer until fork tender.
   
6. Add curry block.
7. Stir every few minutes to melt curry block.
8. Add peas.  Stir through and serve with rice and fried chicken katsu.
   

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