Courageous Curry

Name: Courageous Curry
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 potato; 2 stalks celery; 2 carrots; 1/2 onion; 5 cloves garlic; 10 crushed up June beetles; 2 tablespoons curry powder; 1/2 teaspoon crushed red pepper (or to taste)

Sum Insects @cook_116186075

Courageous Curry

Sum Insects @cook_116186075

Saved

Ingredients

40 mins

10 servings

1potato
2 stalkscelery
2carrots
1/2onion
5 clovesgarlic
10crushed up June beetles
2 tablespoonscurry powder
1/2 teaspooncrushed red pepper (or to taste)

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Steps

40 mins

1

Peel and chop the potato into about equal pieces (roughly 1.5 cm in width) and soak in water (prevents oxidation)
2

Chop celery, carrot and onion into about equal pieces (roughly 1.5 cm in width)
3

Smash and slightly mince garlic
4

In a large pot, put oil and high heat. Put a small piece of onion into the pot and when it starts to bubble, then add the garlic and onion and sauté for about 2-5 minutes
5

Add the celery, carrots, and potatoes and mix for about 5 minutes
6

Add water to cover the vegetables
7

Lower the heat to medium high and add 2 tablespoons of curry powder and crushed red pepper to taste
8

Mix and wait for the curry to boil
9

EXTRA STEP: If your curry is too watery, you can use small amounts of corn starch to thicken the curry, but you can always boil off the water. It also works inversely. If your curry is too thick, you can add water to make it moister and thinner.
10

Add the June Beetles and mix
11

Serve with rice or noodles and enjoy!