Happy removedober (we need more spooky emotes)!!! It’s been super hectic so only one post this week however here’s a super comfy one, Japanese curry; enjoy!

Ingredients

• 16 oz of baked or fried tofu (or any protein)
• 1lb of potato’s cut into bite size cubes
• 2 carrots chopped
• 2 stalks of celery chopped
• 1 Onion diced
• 8 oz King Oyster mushrooms chopped
• 4 cups veggie stock
• 1 tablespoon soy sauce
• 1 tablespoon neutral oil
• 4-6 cubes of s&b curry roux Serve with rice

Instructions

• Add oil to a large pan and sauté the mushrooms until lightly browned; set aside.
• Using the same pan, add more cooking oil and sauté onions until they caramelize.
• In a medium pot, add the sautéed mushrooms, sautéed onions, potatoes, protein, carrots, celery, veggie stock, and soy sauce. Bring to a boil, then reduce the heat and simmer with a cover. Cook for 30 minutes or until the veggies are to your desired tenderness.
• Using a sieve, stir the curry roux into the broth. The broth will slowly turn darker. Test and season with more soy sauce if needed.

Serve with rice and enjoy!!