Friday, 5 October 2012

Japanese curry pasta


1 tablespoon oil
2 onions (chopped)
2 Shiitake mushroom (chopped)
2 tofu (cut into bite sized pieces)
1 carrots (cut into bite sized pieces)
2 potatoes (cut into bite sized pieces)
1 box Japanese curry roux
2 cups cooked angle hair pasta 

Preparation: Heat some vegetable oil in a deep pan. Add onion,shiitake, tofu, potatoes, and carrots and saute together. Pour water in the pan and bring to a boil. Turn down the heat to low. Simmer the ingredients until vegetables are softened. Add curry roux and simmer for about 10 minutes. Serve the curry over angel hair pasta.

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