Let's Talk Dinners: Curry Stew

I'm guessing this Curry Stew is a Japanese version of what an Indian Mulligatawny Stew is... I buy the S&B golden curry paste at the local grocery store and follow the directions pretty closely, but add more veggies. I can thank my brother-in-law for adding this recipe to our family's regular menu rotation. We usually eat it with chicken in it, but during this BRIK session I tried it with no meat and it was still great.

I'm going to give you the "small recipe" version of what I did this week for two 2-cup servings. One I had for dinner, and the other I saved for a quick re-heat lunch. It can, of course, be doubled or tripled with meat added to feed the whole family.

Curry Stew
About 170 calories for a 2-cup serving

Ingredients:
- 1/4 onion, chopped roughly
- 1/4 cauliflower head, broken into large chunks
- 1 potato, cubed
- 1 large carrot, cubed
- 1 tsp. garlic, minced
- 1 Tbsp. vegetable oil
- 2 1/2 cups broth (veggie or chicken)
- S&B golden curry paste (if you can't find paste, you can use powder and corn starch)

Directions:
- Heat oil in pot over medium-high heat
- Add onions and garlic and sauté until softened
- Add the rest of the veggies
- Cover with broth
- Bring to a boil, then simmer for 10 minutes (until potatoes are soft)
- Add 1/2 package of curry paste and continue to simmer for another 5 minutes, mixing it in

NOTES:
- A 1/2 cup scoop of rice brings this meal up to a nice 300 calories
- Other veggies I enjoy adding include celery, mushrooms and green beans - Use whatever you have on hand!
- If you want to have chicken with it, brown your chicken first, then go on to add the onions and veggies