This dish is simply taking your favorite basic curry recipe (box kine) and switching up the vegetables. EASY! Instead of using potatoes I used pumpkin; any type of pumpkin should be fine or even butternut squash would work too. I added spinach for color as well as green beans for a nice crunch. Most importantly, I used one of my personal favorite Japanese curry box which adds a little sweetness to the spices with apples and honey. Cooking, creating, and simplifying easy recipes with a new twist
Cuisine: Japanese, Local
Keyword: Beef, Pumpkin, Curry, Japanese, dish, curry recipe, box kine, vegetables, butternut squash, spinach, green beans, japanese curry box, apples and honey, cooking, easy recipes
Author: Caroline's Food Creations Blogspot
2 lbs. cubed beef chuck
2 boxes House Vermont curry(a little sweet with honey andapples)
2 large carrots, chunked
1 lb. bag green beansor string beans, cut in halves
1 large onion,chunked
4-6 cloves garlic
1 bag of baby spinach
2-4 cups cubed skinless pumpkin(I use kabocha)
Dust meat with a little flour.
Heat a little oil and add 6 cloves garlic in pot and brown beef.
Drain oil and add in 10-12 cups of water.
Bring to boil and simmer beef until tender (about 1 hour).
Add in remaining ingredients. Bring to boil again and simmer until tender (about 20 minutes).
Finally, add in curry cubes, allow to thicken for about 10 minutes.
How To Serve:
Serve over rice of course with a little katsu on the side is a winner too.
Drizzle with sriracha if in the mood for fire!
**On the second try I used golden curry box and used kabocha, green beans, carrots, onions and celery... that was a good combination and the flavor profile was a little different**