I honestly don’t know why I decided to make a post of this; I made it from boxed curry. It’s not that difficult. Even so, I like noting the differences in what one country makes of some other country’s products. For instance, I’m in love with the Japanese Golden Curry (mild, of course) that I would occasionally purchase once a month to satiate my want for curry that doesn’t make me gulp down a cup of water during and afterwards. I don’t do well with spicy foods (or hot foods in general) which is funny, since I currently live in Korea and they love their spice and I have a soft soft for Indian foods and Indian curry is definitely spicy. I can overlook it due to the paneer, among other things, though. 🙂 Even so, the first thing I do before doing anything when working with boxed mixes, I still glance at the back of the box. In this case, it was a bad idea because I froze and stared at all the hangeul staring back at me. One-point-five seconds later, I pulled myself together and looked at the hangeul and picked out what I knew and worked from there.
In other words, I pretty much just made it like I made my Golden Curry; I’d never tried Vermont Curry before, so I was excited.
Two things are for sure: it’s still good and absolutely delicious, but it’s also spicier than Golden Curry. For instance, Golden Curry’s mild curry doesn’t feel spicy at all, something my old roommate didn’t quite like (but I loved). Vermont Curry definitely leaves a tingling sensation and after three bites, I had a trusty cup of milk at my side. I’m not sure if this is because of it being a different brand or how Koreans generally love spicy food and the brand decided to cater to the masses. Either way, I totally demolished it. 🙂 Next time, I’ll try Golden Curry is see if that one decided to take on some spice as well.
PREMIUM VERMONT CURRY, MILD
1 block of fresh, firm tofu; cubed
1 cup of Carrot, cubed
1 cup of Potato, cubed
1 cup of Zucchini, cubed
1 cup of Eggplant, cubed
1 to 2 tablespoons of cooking oil
1 full package of Premium Vermont Curry
Brown and white rice, cooked
**all measurements are approximate. I filled up a plate with an 11-inch diameter.
Saute the carrots, potatoes, zucchini, eggplant, and tofu in some cooking oil for a couple of minutes, or until they appear to be halfway-cooked. I usually wait until the zucchini and eggplant appears to be somewhat soft and some sides of the tofu are lightly tinted brown.
Add three-and-a-half cups of water to the vegetables and bring to a boil. Simmer for around 12 to 18 minutes, or until the potatoes have cooked through, but aren’t of the mashed potato variety. Break up the curry blocks and slowly dissolve it within the simmering mixture until completely homogeneous and simmer for five more minutes before serving over a mountain of freshly cooked rice.
Revel in the fragrance and let the flavors dance across your taste buds.