This is probably one of the best options for you. Yes, you. People who do not eat many vegetables and do not always pay close attention to their diet. It is incredibly convenient because you can make as much as you want.
Today, I made 8 servings, and it has been a great backup meal prep for days when we do not have time to cook or simply do not feel like cooking. It is also perfect for someone who needs healthy extra calories to maintain their physique, like someone in my house.
Once you get through the vegetable prep, the rest is very easy. I hope this meal prep helps you have a great week 🤍
Japanese curry (8 serving recipe)
Difficulty: Easy8
servings30
minutes40
minutes401
kcal41
g29
g14
gIngredients
Garlic
50 gOlive oil
10 gOnion
450 gCarrot
350 gSpud Lite potatoes
650 gMushrooms
500 gLean chicken thigh
1.5kg (Trim the fat from 1.7kg)Spinach
250 gJapanese curry blocks
(8 blocks in one whole packet)Garnish
Sesame seeds
Chopped spring onion
Directions
- Preparation
- Peel the onion, potatoes, carrots, and mushrooms. Cut into even-sized cubes.
- Trim excess fat from the chicken thighs and cut into cubes.
- Cooking
- Heat a large pot or pan over high heat.
- Add olive oil and garlic. Stir until the garlic turns lightly golden.
- Add the chicken and stir until the outside is cooked.
- Add the onion, potatoes, carrots, mushrooms, and curry blocks.
- Cover with a lid and simmer for 4–5 minutes until the curry blocks soften.
- Once the curry blocks have melted, mix everything well.
- Reduce heat to low, cover, and simmer for 40 minutes to 1 hour.
- When the carrots are soft, add the spinach and give it a final stir.
- Divide into 8 servings.
- Garnish with chopped spring onion and sesame seeds.
- Enjoy 🤍
Recipe Video
Notes
- Depending on how much rice you serve it with, you may need extra seasoning. Add salt to taste.
- This curry pairs well with rice, noodles, or on its own.