Adventure anime Culture folklore freelance fundraising gastronome Gastronomia Gastronomy inspiration japan Mythology philosophy recipe stream-of-consciousness tao te ching taoism the writers life Thought Provoking Travel travel writing travelblog travelblogger traveler true story writing yokai

The Curry of Life

Ingredients for the Curry of Life

  • 2 tbsp cooking oil 
  • 1/2 lb of beef stew meat
  • Salt
  • 1 yellow onion, sliced 
  • 2 tsp cayenne pepper 
  • 8 oz Crushed tomatoes
  • 2 Carrots, peeled and chopped
  • 1 Russet potato, peeled and cubed 
  • 2 1/4 cups beef stock 
  • Hot Curry Roux, 1 pack of S&B Curry 
  • Hot sauce of your choice, to taste 
  • Serve over rice

To Make the Curry of Life

1. Heat oil in a stew pot on high heat. Brown beef on all sides, and season with salt. Once browned, about 1-2 minutes per side, remove from pan and set aside. 

2. Add in sliced onion and cook about 2 minutes, or until softened. Add in cayenne pepper, and salt, and cook another minute. Add in crushed tomatoes, carrots, potato, and stir together. Add beef back in, along with beef stock. Stir together. 

3. Bring to a boil, skim any scum that rises to the top, and then cover and simmer about 10-15 minutes, or until vegetables have softened. Potatoes should fall apart easily when pierced with a fork. 

4. Turn heat down to low, and add in the curry roux. Stir until fully melted, and then add in hot sauce to taste. Stir to combine. 

5. Serve over rice, and enjoy hot!

By Nicholas Andriani

Writer • Poet • Educator • #英語教師
Food, Folklore & Pop Culture in Japan.
Part-time Cheesemonger
Asian Studies + English + 日本語 @mizzou

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s