Curry Rice with little veggies on the side

I took my usual curry pilaf from curry left-overs one step further and created rice croquettes.Use the same pot that you used to cook the curry to stir-fry the rice to cut down on clean-up time. Recipe by Nagomi mama

It's yummy! Watch out for the curry though. The spice is always better when it reaches to YOUR MOUTHS perfection. :) I hope you enjoy it as much as my boyfriend and I did. =-)

Featured on June 19, 2020 ♬This is a healthy curry rice made by simply chopping the ingredients and simmering them in a pot.The Origin of This RecipeThis is a curry rice I often make with my mom. I measured the quantities to share the recipe.

Spice up chicken thighs in a South African curry, packed with flavorful spices and served with a side of sweet, fragrant rice.I am a great lover of curry and spicy food. This recipe from BBC Good Food was recently recommended to me and it is just too good not to share. Be sure to bookmark this one if you are a curry enthusiast!#nikicuisine #curryrecipe

I combined the leftovers I had in the fridge and it was delicious!The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper. For 2 servings. Recipe by Orange Day

When I ate leftover fukujin-zuke over rice, it actually tasted good. That's how I came up with adding curry powder to make this onigiri.Adjust the amount of curry powder to your liking, between 1/2 to 1 teaspoon.To avoid sticking, damp your knife when cutting the cheese. Recipe by Ruruoka

Didn't want Chicken. Chef'ed this up instead.

Have you ever tried Japanese curry rice before? You'll be amazed at the rich taste if you cook it this way!In Japan, this type of basic curry rice is eaten at nurseries, schools, food courts, restaurants, and of course at home! A popular menu for all generations and each family has it's own unique taste. "The taste of moms' cooking".Very easy to cook this curry. All you need to do is just cut the ingredients, stir-fry, and stew. No need to add seasonings, just put curry soup blocks in the pan and stew well.My mom always says "Every brand uses different spices, so it's better to mix two different kinds of curry. Vermont & Java mixture always makes the best!"Vermont & Java are among the most famous and best sellers in Japan. Vermont has been sold since 1963 and Java since 1968. These two brands are available in the US through Amazon. Each box of curry blocks are about $4-5.Japanese curry will usually be served with Fukushinzuke pickles, which is a sweet pickle mix of vegetables like radish, eggplant, cucumber, lotus root, gourd, perilla and more... That sweetness makes the curry much tastier and resets your tongue.Jungle Jim's in Cincinnati, OH has many flavors of Vermont & Java curry. Even Fukushinzuke pickles are available if you are near there.2nd day curry is really, really good just like a stew, and everybody's favorite!#heirloom

This dish features tender white fish simmered in a creamy coconut curry sauce, complemented by sweet carrots and fresh spinach. Served over fluffy rice, it’s a comforting and flavorful meal that’s both satisfying and nourishing.

I've cooked this dish with this method for ages.The amount of the curry powder might be a little bit too much. Please adjust it to your liking. Please make sure to swirl in the soy sauce from the sides of the pan at the end, and caramelize it.I explained the steps with the pictures using small condiment samples. Recipe by Pokikochan

This is a family favorite. My mother used to make it on special occasions but her recipe was lost. My wife makes it with different ingredients but the curry comes out exactly the same. You can substitute the meat with turkey or shrimp or omit the meat for vegan.

Sometimes I feel like "ahh, I don't want to cook anything..." Well, that's when I make this curry.The curry tastes good without simmering too long thanks to the smoky flavor of sausages and the spice of "Doro" sauce. I've listed the vegetables I used, but you can actually use any kind that cooks fast. I also recommend using kabocha squash or cabbage since they add a natural sweetness to the curry. For 3-4 servings. Recipe by Shampoo hat