Vermont Curry

Name: Vermont Curry
Yield: 740 g
Ingredients: Olive Oil 40 g; Fresh Carrot 150 g; Onion 150 g; Potato (Raw) 300 g; Vermont Curry Gold Mildly Spicy 100 g

1,074 kcal

#Vermont Curry #Curry #Instant Curry #Quick Meal #Easy Recipe #Beef Curry #Japanese Curry #Rice Dish #Vegetable Curry #Homemade

Image coming soon

Ingredients

Main ingredients

Olive Oil 40 g
Fresh Carrot 150 g
Onion 150 g
Potato (Raw) 300 g
Vermont Curry Gold Mildly Spicy 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 133.47 g 49%

Protein 15.59 g 6%

Fat 55.39 g 46%

Serving size 740g

Cooking steps

1

Dice potatoes, carrots, and onions.
2

Cut the beef into large chunks.
3

Heat oil in a pan and stir-fry the beef.
4

Add potatoes, carrots, and onions, and stir-fry together.
5

Pour in 200ml of water and bring to a boil.
6

Skim off any foam and simmer until the ingredients are cooked.
7

Turn off the heat and add Vermont Curry powder, stirring well.
8

Simmer again over low heat until thickened.

Vermont Curry

AI 영양사 앤디