Quick Japanese Curry Rice

Ingredients

• 1 ½ cupsvegetable stock
• 2 tablespoonssoy sauce
• 1 tablespoonWorcestershire sauce
• 1 tablespoonketchup
• 1 tablespoonhoney
• 1 teaspooncocoa powder
• ¼ teaspoonsalt
• 340 gramspotatoes 4 small potatoes, cut into ½-inch piece
• 180 gramscarrots 1 large carrot, cut into ⅓-inch pieces
• 200 gramsonion ~1 medium onion, grated
• 120 gramscarrot 1 small carrot, grated
• 15 gramsgarlic ~2 large cloves, grated
• 15 gramsginger grated
• ¼ teaspoonbaking soda
• 2 tablespoonvegetable oil
• 14 gramsJapanese curry powder ~ 2 tablespoons
• 300 gramsground beef
• 75 gramspeas

Instructions

1. In a bowl, mix together the vegetable stock, soy sauce, Worcestershire sauce, ketchup, honey, cocoa powder, and salt and set aside.
2. Put the cubed potatoes and carrots into a microwave-safe bowl, cover it with a lid, and then put the bowl in a microwave oven set at 800 watts for 4 minutes.
3. Grate the onion, remaining carrot, garlic, and ginger into a pot and then stir in the baking soda and vegetable oil. You can also also use a food processor or blender, but make sure the mixture is pureed so that it’s the consistency of apple sauce.
4. Put the pot on the stove over high heat, and let the excess water boil off. Once most of the liquid is gone, start stirring the mixture constantly to keep it from burning. Cook the mixture until it’s about ⅓ of its original volume and golden brown.
5. Add the ground beef and brown it, using the side of a spatula to break up any clumps.
6. Once the beef is cooked through, add the stock mixture along with the pre-cooked potatoes and carrots. Bring the mixture to a boil, and then reduce the heat to maintain a simmer.
7. Add the curry powder and stir it into the onion mixture for about 20-30 seconds.
8. Cook until the curry is nice and thick and the potatoes are tender (about another 10 minutes). Stir in the peas and heat them through. Serve your Japanese curry with rice.