Japanese Curry with Cauliflower

Notes

  • Nothing yet

Ingredients

  • 1 head of cauliflower, washed and cut into bite sized pieces
  • 4 carrots, peeled and cut into bite sized pieces
  • 2 large onions
  • 1/2 head of garlic, minced
  • 1 TBSP fresh ginger, minced
  • 1 cup frozen peas
  • 1/2 box Vermont Japanese Curry (medium)
  • 1/2 box Golden Curry (mild)
  • 1 TBSP curry powder
  • 1 TBSP Worcestershire sauce
  • 1 TBSP soy sauce
  • 1 box chicken stock/broth
  • Olive oil

Step-By-Step Directions

  1. Cut head of cauliflower into bite sized pieces (more flat surface the better) and wash
  2. Peel carrots and cut into bite sized pieces, and put in regular white bowl
  3. Medium dice the onions, put into regular white bowl.
  4. Mince garlic and ginger and combine into small bowl.
  5. Measure out 1/2 box of both curries and combine with 1 TBSP of curry powder in regular white bowl.
  6. Measure out 1 TBSP of Worcestershire sauce and 1 TBSP of soy sauce and combine into small bowl.
  7. Take out bag of frozen peas.
  8. Take box of chicken stock/broth and olive oil.
  9. Heat large non-stick pan with big cooking area on high. No oil, dry heat.
  10. Once hot, sear cauliflower on all sides possible. May have to do 2-3 batches.
  11. Once done, put in a separate regular white bowl. You are done with that pan.
  12. Heat big pot on medium-high.
  13. Add oil and saute onions for a few minutes.
  14. Add garlic and ginger and cook about a minute.
  15. Add carrots and cook about 3 minutes until slightly softened.
  16. Add box of chicken stock/broth and boil for 15 minutes.
  17. Once boiling, use ladle to take out some hot chicken stock and mix with curry bowl to get them to dissolve.
  18. Once the 15 minutes are up, turn off heat and add peas and curry bowl.
  19. Mix gently until all is evenly distributed.