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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.

All baked!

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.

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