
A very spicy Japanese-style curry that uses eggs and mushrooms in place of meat.
Ingredients
Name | Rarity | Needed | |
---|---|---|---|
Potato (cubed) | 1 cup | ||
Carrot (cubed) | 1 cup | ||
Onion (chopped) | ½ cup | ||
Portobello Mushrooms (sliced) | 8 ounces | ||
Boiled Quail Eggs (15 oz) | 1 can | ||
Tomato Paste | 2 tablespoons | ||
Golden Curry Mix (hot) | 3.2 ounces | ||
Oil | 2 tablespoons | ||
Salt | — | ||
Rice | — |
Directions
Start cooking the rice in your favorite rice cooker.
Heat two tablespoons of oil into a medium sized pot on medium-high heat. Stir the onions, carrots, potatoes, and tomato paste in the oil for about 5 minutes. Season with salt if desired.
2 tablespoons Oil ½ cup Onion (chopped) 1 cup Carrots (cubed) 1 cup Potatoes (cubed) 2 tablespoons Tomato Paste
Pour 2¾ cups of water into the pot and add the sliced mushrooms. Let boil, then reduce heat and simmer, covered, for 15 minutes or until the potatoes are tender.
8 oz Portobello Mushrooms (sliced)
Add the Golden Curry Mix and the can of boiled quail eggs (strained of water). Allow to simmer uncovered for another 5 minutes, stirring constantly so the curry mix dissolves.
3.2 oz Golden Curry Mix 1 can Boiled Quail Eggs (15-oz can)
Serve over rice and enjoy!