Mama’s Curry

Curry can sound a bit intimidating…at least for me it does. You don’t know if the spices are going to be too strong, or if it will taste good. But this recipe is one that my mom has used for YEARS and it’s one of my favorite dishes. I’m not a huge fan of that spice smell or flavor, but it has just the right amount so it doesn’t overpower your senses.

To be honest, this took a lot longer than I though it would. It was an easy dish to make, but very time consuming. It took about an hour and half to finish making the dish, just because there are a lot of steps to it. But the best part about this curry is that you can keep it and eat it for breakfast every day! It sounds weird, but when you’re tired and you don’t have the time to cook in the morning, it’s the best thing ever(!) to mix with warm rice. No need for a microwave or anything! So if one day, you’re bored and you want to try making something new, I urge you to try making this.

INGREDIENTS: (for the ingredients, you can put as much or as little of each as you want, depending on what veggies you like)

  • Vermont Curry (I used the smaller pack, not the huge box. The box should say 6 servings. I got medium hot, the green package!)
  • 1/2 onion
  • 1 zucchini
  • 2 small or 1 big russet potato
  • 1 carrot
  • pork shoulder (a small handful should do. See picture for reference)
  • 7 mushrooms
  • salt
  • pepper
  • olive oil
  • Marinade for pork: 3 tablespoons soy sauce, small piece of ginger, few cloves garlic, 1 teaspoon brown sugar, 2 tablespoons wine or sake or soju
  • IMG_2542


  1. NOTE** If you need to make rice, make it now!
  2. Chop the meat into bite sized pieces
  3. IMG_2537
  4. Prepare the marinade by mixing the soy sauce, grated ginger, grated garlic, sugar, and your choice of alcohol and mix in the meat
  5.  IMG_2538
  6. Wash the vegetables. Peel the carrot and potato (the veggies are not peeled in the pic)
  7. IMG_2539
  8. Chop all the vegetables into smaller pieces (you can cut them a bit bigger than I did in the picture, but it’s just for reference)
  9. IMG_2540
  10. Stir fry each vegetable with olive oil, a dash of salt, and a dash of pepper separately. The order they should be cooked is onion, zucchini, potato, carrot, meat, then the mushroom. This is the part that takes the LONGEST time. You need to make sure that each type of vegetable is cooked all the way through and well seasoned. ***The meat does not need any seasoning or oil!!!*** Also, if some of a different vegetable gets mixed in when you’re cooking, it’s OKAY! Don’t worry if a few of them mix in with the others
  11. Once each vegetable is done, put them in a big pot. They can all be mixed in once they are cooked and do not have to be in separate dishes
  12. Once the veggies are all in a big pot, pour in 3 1/2 cups of water and start to boil
  13. IMG_2541
  14. When the water starts to boil, add in the chunks of curry
  15. Mix in the curry well and boil on low for about 20 minutes, or until the curry thickens. You can add more water later if it’s too salty
  16. Top over rice
  17. ENJOY! And let me know how it goes 🙂

Thanks for reading! ❤



4 thoughts on “Mama’s Curry

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