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Japanese curry


  • 2 yellow onions. finely diced
  • 3 medium carrots, chopped
  • 3 potatoes, chopped
  • 3 garlic cloves, minced
  • 2 tablespoon canola oil
  • 4 cups water or see the package for the amount of water
  • 1 box curry sauce mix
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apricot jam
  • 1 tablespoon soy sauce


  1. Cut vegetables into bite-size pieces.
  2. On medium-high heat oil, cook onions until brown. Reduce heat to medium.
  3. Add garlic, carrots and potatoes.
  4. Add water to the pot. After it boils, reduce heat to low. Cover and cook until vegetables become tender (approximately 30 minutes).
  5. Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
  6. Add the ketchup, Worcestershire sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
  7. Serve with short grain sticky rice.    

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