Sometimes, the best food you can make is something nice, simple, and hearty. I've been in a curry mood lately but didn't want the bold, spicy flavors of Indian curry. Instead, I wanted a milder, sweeter curry that my Dad often favors.
When he visited our house last time, he decided to bring over his favorite recipe that used popular Japanese curry blocks. With just a few ingredients, a little wait time, he instantly had dinner on the table. Wow!
This is my take on his curry. I opted for ground turkey (since I had that in the fridge) and added a few more veggies to the mix. Also, since I wanted a dryer sauce, I went with a little less liquid to get the consistency I wanted. Enjoy!
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Japanese-Style Dry Turkey Curry
(Makes 3 to 4 servings)
1lbs ground turkey
1 cup finely diced potatoes
1 cup finely diced carrots
1 cup finely diced red onion
1/4 cup frozen corn
1/4 cup frozen peas
1 tbsp butter
1 tsp light agave syrup or honey
3-4 blocks S&B Golden Curry mix, mild
1 tsp everything seasoning
1 cup plus more turkey stock or broth
Salt & pepper, to taste
Heat butter in a large sauce pan until melted. Add half of potatoes, onions, and carrots. Cook until just softened.
Add turkey to pan. Sprinkle on everything seasoning, agave or honey, and season with additional salt and pepper, to taste. Once the turkey start to brown, add the remaining potatoes, carrots, and onions.
Cook mixture until the turkey is fully cooked and the added vegetables start to soften. Add blocks of curry mixture and stir until the blocks dissolve. Add turkey broth 1/4 cup at a time until desired consistency. Stir in corn and peas.
Let cook for another 10 minutes, adding broth as needed to keep consistency, before serving.
