Japanese Curry with steamed rice

Ingredients

• 2 small brown onions, diced
• 2 medium carrots, thickly sliced
• 3 medium potatoes, quatered
• 500g Rump Steak, cubed
• 1 packet S&B Golden Curry, Japanese Curry Mix Mild
• 540ml Water
• 1tbs olive oil
• 2 cups Jasmine Rice, rinsed
• Sprinkle of Bonito Furikake (optional)

Method

1. Fry meat with half tablespoon of olive oil in a large skillet on medium heat until golden brown. Remove meat from skillet into a bowl and set aside.
2. Add the rest of the olive oil to the skillet and fry onions until golden brown and then add carrots and potatoes and fry for 1 minute. Add the meat to the skillet again and add the water. Bring to boil.
3. Reduce heat and simmer for 15 to 20 minutes until potatoes and carrots are tender.
4. Lower heat and break S&B Golden Curry into pieces and add them to the skillet. Stir until curry pieces has completely melted and curry has thickened.
5. Serve with steamed jasmine rice sprinkled with bonito furikake (optional)

Product used in recipe

• S&B - Golden Curry Mild