This basic Japanese curry is a weekly staple at our house. At first, I hesitated to share this "recipe" (I say that because it's very easy), but I decided to go ahead with it when I thought about our vegan/vegetarian friends. Most of them are musicians, some are broke, but they're all always hungry or at least down for some curry. The reason this is the "hungry musician's curry" is because 2 people can eat off of this for 2 or 3 days and it's cheap. When we're feeling pressed for time or cash; we run into the store, grab curry mix, canned vegetables and a fresh onion before rushing back home. It's also a meal you can toss together to impress lots of people, really quickly and on a dime. It smells incredibly inviting. Don't feel embarrased if someone catches you with your face over the simmering curry, inhaling its fragrant fumes. If you're afraid of traditional curry, this is a great place to start. Japanese curry isn't as jarring as some Indian curry can be (though I do love them all). Serve this with steamed rice and soy sauce and you've got quite a meal.  

INGREDIENTS

• 2 pkg Extra Firm Tofu, drained
• Veg Oil, for frying
• 1 large Onion, sliced
• 3 T Veg Oil, for sautéing
• 2 1/2 c Carrots, sliced (or 2 cans)
• 2 1/2 c Potatoes, sliced (or 2 cans)
• 3 c Water
• 1 pkg S&B Golden Curry Sauce Mix (Mild or Medium)
• 2 c Prepared Steamed Rice (or more depending on how many servings you'll need)

INSTRUCTIONS

1. Fry Tofu in Oil on MEDIUM HIGH until golden. Set aside.
2. Sauté Onion in 3 T Oil until translucent. Also, this would be great time to start your rice.
3. Add Potatoes and sauté for 1 min.
4. Add Carrots and Tofu.
5. Add 3 c Water.
6. Increase temperature to HIGH and allow everything to boil.
7. Once water is boiling, add the curry mix and throughly incorporate all ingredients.
8. Once curry mix is dissolved, simmer for 15 min.
9. Set aside for 5 min and serve with steamed rice while hot.