Tuesday, 10 January 2012

Pumpkin and Carrots in Japanese Curry


2 Cups/480ml Chicken Broth
1 Large Onion, Thinly Sliced
1 Carrot, Cut to 1cm Cubes
Half a Pumpkin, Cut to 1cm Cubes
3 Cubes Japanese Curry Roux 

1. In a Wok, heat up some oil and sweat the onions.
2. Once onions are soft, add in carrots and Pumpkin
3. Pour in chicken broth
4. Bring to a boil and lower to medium heat
5. Add in Curry Roux and mix well
6. The curry should be thickened and bubbling away.
7. Add hotdogs and leave it simmering for about 5 minutes.
8. Enjoy!

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