Easy Japanese Curry

What You’ll Need:

2 Tbsp Sunflower Oi

1 Sweet Onion, chopped

1 Large Carrot, chopped

3 Cloves Garlic, chopped

4 Cups Veggie Stock

1 8.1oz Pkg of Vermont Curry Sauce Mix

1 Tbsp Sambal Oelek

1 Cup Frozen Peas

6 Large Eggs, scrambled

1 Tsp Yellow Mustard

Splash Of Oat Milk, or any other milk you have in house

1 Green Onion, rough cut on bias

2 Cups of Cooked Rice for Serving

What You’ll Do:

1. Set a medium soup pot over medium heat and add the oil. Once hot, add the onion, carrot and garlic then cook until soft and fragrant… about 5-7 minutes.
2. Add the veggie stock and bring to a simmer. Once simmering, whisk in the curry mix until completely dissolved.
3. Simmer mix for about 10 minutes or until it begins to thicken then add the sambal oelek and peas, set aside and keep warm.
4. Meanwhile whisk the eggs, mustard, and milk together until frothy. Cook eggs thoroughly in a non-stick pan and set aside.
5. To serve, spoon the curry into a bowl then top with the egg and rice. Garnish with the green onion and serve immediately.
6. Enjoy!!