Japanese Summer Vegetable Curry Rice
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Cut bell peppers into bite-size pieces
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Cut carrot into bite-size pieces
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Cut kabocha squash into bite-size pieces
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Cut onion into bite-size pieces
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Cut potatoes into bite-size pieces
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Add oil to a pot and stir fry vegetables on medium heat
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Add salt, 1/3 cup water and cover
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Bring it to a boil and simmer for 10 minutes on low heat
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Open the lid, check if vegetable is cooked through then add 700ml water and curry sauce mix
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Simmer another 2-3 minutes on low heat until the sauce dissolve
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