Many years ago I used to make Curry Stew on a regular basis – but neither my previous husband nor my parents cared for the dish. It has remained one of my favorites nonetheless, and I try to make it at least once a year for myself. It’s not a hard recipe but the yield is always so large I tend not to make it too often. Some people use beef, but I prefer pork in combination with the flavorful curry bar instead.

 

This evening I prepared the stew for my husband Wilbert, and I was certain he would hate it. But I was wrong – he loved it, and in fact packed a portion in a Tupperware bowl for his work-lunch. Will wonders never cease?

 

Curry Stew

1 LB. Pork, cut up into cubes

2 potatoes, skinned and cut into cubes

3 carrots, sliced

1 onion, chopped

3 cloves garlic, minced

oil for cooking

salt and pepper to taste

1 Curry Bar (Mild or Hot)

 

Put garlic and oil in a frying pan or wok. Add the cubed pork, and the salt and pepper. Brown the meat, and then drain the excess fat. Return meat to a cooking pot, and add the potatoes, carrots and onion. Add 1 to 2 cups of water, and add the curry bar. (The curry bar can be found in the oriental section of your grocery store - the hot bar is very hot, while the mild one is just right). Let the curry bar melt into the stew, and stir well. Cover and simmer until all of the vegetables are cooked, stirring frequently. Ladle over hot-cooked white rice. (Note: Substitute pork meat with beef or chicken if you wish. However, it is recommended you use the pork!).

 

The recipe also appeared in my article about Japan.