Japanese Curry

By: Letitia Robarts

10 x Sausages if you don't like sausages use steak, diced beef, chicken schnitzel or just do a whole lot of different vegetables.
3 x Celery sticks
5 x Potatoes
1 x Onion
3 x Carrots
2 x cups of Medium grain white rice
1 x pack of S&B Golden Japanese Curry Mild

Finely chop onion, roughly chop vegetables.
Add oil, chopped onion and salt to a pot on high heat. Cook onions until translucent. Add sausages to pot and cook until brown.
Once sausages are cooked, remove from pot, place on a plate and cover with alfoil to keep warm.
Add the remaining vegetables to the pot, stir with the onion, add generous pinch of salt and pepper.
Add 540ml of water to pot, stir vegetables and put lid on pot. Leave lid on until water is bubbling.
Remove lid and add in the S&B Golden Curry mix to pot, stir well until curry mix combined. Turn heat down to low. Return sausages to the curry either whole or cut up into smaller bite sized pieces depending on your families preferences.
Cook your rice however you like, stove top, rice cooker or microwave. Make enough for your family. I usually do 2 cups of rice in a microwave safe jug covered in boiling water, stirred well and cook uncovered in the microwave for 12 minutes.
Turn off heat remove curry from stove top, serve with rice and my family also likes a small side salad with whatever we have in supply in our kitchen.