Japanese Vegetable Curry

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.sbfoods-worldwide.com/recipes/069.html

Potato 2 (200 ｇ / 7.1 oz)

Carrot 1 (150 ｇ / 5 oz)

Eggplant 1 (60 ｇ / 2.1 oz)

Zucchini ½ (75 g / 2.6 oz)

Paprika 1 (150 ｇ / 5 oz)

Tomato 1 (200 ｇ / 7.1 oz)

Vegetable Oil 1 Tbsp

Water 540 ｍl

S&B Golden Curry Mix 92g 1 pack

Directions at sbfoods-worldwide.com

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