Japanese curry

Name: Japanese curry
Yield: 4
Ingredients: Frying oil: 2 tbsp; Garlic: 2–4 cloves — grated (about 15 g); Ginger: 15 g — a small piece, grated; Onion: 400–500 g — 2–4 onions, thinly sliced; Garam masala: 1 tsp — optional; Canned tomatoes: 200 g; Water: 500 ml; Carrot: 300 g — 1–2 carrots, bite-sized pieces; Potatoes: 300 g — 2–4 potatoes, bite-sized pieces; Apple: 1 — about 200 g, grated; Beef: 400 g — bite-sized pieces — or any other meat; Japanese curry mix: 110 g; Rice: 2 cups — cooked

4 servings

01Curry

✓2 tbspFrying oil

✓400–500 gOnion, 2–4 onions, thinly sliced

✓1 tspGaram masalaoptional

✓400 gBeef · or any other meat, bite-sized pieces

✓110 gJapanese curry mix

▣ Bowl: Garlic and ginger

✓2–4 clovesGarlic, grated (about 15 g)

✓15 gGinger, a small piece, grated

▣ Bowl: Vegetables and water

✓200 gCanned tomatoes

✓500 mlWater

✓300 gCarrot, 1–2 carrots, bite-sized pieces

✓300 gPotatoes, 2–4 potatoes, bite-sized pieces

✓1Apple, about 200 g, grated

02Serving

✓2 cupsRice, cooked