Roasted root vegetable Japanese curry
I selected a turnip, beet, and carrot for my root vegetables. This is for 3 servings. It might be possible to stretch it to 4.
Warning: beet makes it turn oddly red.
Peeled and ready. (The head of garlic is for a different recipe.)
Tossed with salt, freshly ground pepper, and olive oil.
Put on a sheet pan in a single layer and bake for 30 minutes at 400°F.
I made this several days ahead and refrigerated the roasted vegetables.
The Japanese curry base is S&B Golden Curry. This is the smaller 3.5 oz. package, not the giant family-sized package.
And my fresh vegetables:
1/2 green pepper 1/2 yellow onion a small gold potato
The previously made roasted root vegetables.
Cook the onion for a few minutes in olive oil.
Add the green peppers and cook for a few minutes.
Add the roasted root vegetables.
Add 20 oz. water and bring to a boil. Add the potatoes and lower the heat to a low boil and cook for 15 minutes.
Add the curry mix and cook for 3-5 minutes. They potatoes may not be completely done but I made this ahead and was going to reheat it later. If eating right away you might need to cook it a little longer.
Two servings vacuum sealed and frozen, one for dinner. They're about 9 oz., which is more than I make for the version with meat. Maybe four smaller servings would be a better idea, as it was too much. 6.5 oz. should be about right.