Japanese Curry

Ingredients

• 4 tablespoons butter (half a cube)

• 3 tablespoons flour

• 1 tablespoon curry powder

• 1 tsp ginger

• 1 onion chopped

• 3 cloves garlic minced

• 4 oz mushrooms sliced

• 1 carrot sliced

• 1 celery stalk sliced

• 8 baby yukon gold potatoes quartered (or 1 large potato cut into 1" chunks)

• 3 cups broth

• 2 tablespoons soy sauce

• 1 teaspoon rice vinegar

• 1 teaspoon salt

• 1/4 tsp pepper

Instructions

1. Melt butter in small pot

2. Sprinkle in flour and cook while stirring for about 2 minutes

3. Remove pan from heat and stir in curry powder & ginger

4. In a bigger pot sauté onion, mushrooms & garlic

5. Add the carrots, celery, potato, and cook while stirring for a couple of minutes

6. Stir in broth, soy sauce, rice vinegar, salt, pepper, curry roux and bring to a boil

7. Reduce heat and simmer 20 minutes (stirring occasionally)

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Tortellini Curry Lentil Soup

Ingredients

• 1 onion, diced

• 5 cloves garlic, minced

• 1 tbsp curry powder

• 1 tsp paprika

• 1 tsp turmeric

• 1 tsp chile flakes

• 28oz can whole tomatoes

• 1 cup lentils

• 48oz broth

• 8oz bag tortellini

• Bag of spinach

Instructions

Sauté onion then add in garlic for a minute

Stir in curry powder, paprika, turmeric, and chile flakes

Break up tomatoes with hands while adding to pot (add in liquid too)

Stir in lentils and broth, cover and cook 15 minutes

Stir in the tortellini & cook for 7 minutes

Stir in the spinach

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