Japanese Summer Vegetable Curry Rice
Cut bell peppers into bite-size pieces
1
Cut carrot into bite-size pieces
2
Cut kabocha squash into bite-size pieces
3
Cut onion into bite-size pieces
4
Cut potatoes into bite-size pieces
5
Add oil to a pot and stir fry vegetables on medium heat
6
Add salt, 1/3 cup water and cover
7
Bring it to a boil and simmer for 10 minutes on low heat
8
Open the lid, check if vegetable is cooked through then add 700ml water and curry sauce mix
9
Simmer another 2-3 minutes on low heat until the sauce dissolve
10
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