I'm sure 99% of you know how to make curry, especially since the directions are right on the box, but I thought I would post a step by step anyhow since I made this and had my camera handy. Plus, one of my girlfriends (you know who you are) called me the other day and asked me how to make curry. =P At first I thought she was joking, but it turns out she wasn't. So this is for you, babe! ;)
There are lots of different instant curries out there, but I personally like this one the BEST. My 2nd choice would be Vermont Curry.
You can pretty much add whatever vegetables you prefer. I chose to use 1 whole large onion, 3 mushrooms, 4 celery sticks, 1 large potato, 2 small carrots, and about 1 cup of frozen corn.
The local K-market actually sells beef for curry. It's really convenient because it's precut into perfect bite size pieces. You need more or less 1 LB. of beef. You can use ground beef, beef stew meat, beef flank, etc. You can also substitute with chicken.
Start off with about 2 TB of oil and 1 TB of minced garlic. I'm sure you've noticed by now that I
garlic and add it to just about everything.
First saute your beef with a dash of salt and pepper.
Then add your cut up carrots and potatoes and keep stirring.
Next add your onions and celery and continue to stir it around. At this point I like to add about 1 TB of red pepper powder.
You're now ready to throw in your mushrooms and corn. Stir, stir, stir and mix everything around evenly.
Add 6 cups of water and bring it to a boil for about 5-10 minutes. I also added 1 TB of Chicken Knorr at this point.
Break up all your curry pieces. Although I only took a picture of half the curry, make sure to use the WHOLE box. You will be using two of these.
Keep stirring it around and make sure to scrape the bottom off so the vegetables don't stick.
In about 5-10 minutes after adding the curry blocks, you should reach a thick consistency. You're now ready to serve over hot rice! Enjoy~ I was going to take a picture of it over white rice, but when I came home today the MR had already finished all the curry!
I took half of it to work to share with my coworkers, so he didn't eat ALL of it by himself...but still.
There are lots of different instant curries out there, but I personally like this one the BEST. My 2nd choice would be Vermont Curry.
You can pretty much add whatever vegetables you prefer. I chose to use 1 whole large onion, 3 mushrooms, 4 celery sticks, 1 large potato, 2 small carrots, and about 1 cup of frozen corn.
The local K-market actually sells beef for curry. It's really convenient because it's precut into perfect bite size pieces. You need more or less 1 LB. of beef. You can use ground beef, beef stew meat, beef flank, etc. You can also substitute with chicken.
Start off with about 2 TB of oil and 1 TB of minced garlic. I'm sure you've noticed by now that I
garlic and add it to just about everything. First saute your beef with a dash of salt and pepper.
Then add your cut up carrots and potatoes and keep stirring.
Next add your onions and celery and continue to stir it around. At this point I like to add about 1 TB of red pepper powder.
You're now ready to throw in your mushrooms and corn. Stir, stir, stir and mix everything around evenly.
Add 6 cups of water and bring it to a boil for about 5-10 minutes. I also added 1 TB of Chicken Knorr at this point.
Break up all your curry pieces. Although I only took a picture of half the curry, make sure to use the WHOLE box. You will be using two of these.
Keep stirring it around and make sure to scrape the bottom off so the vegetables don't stick.
In about 5-10 minutes after adding the curry blocks, you should reach a thick consistency. You're now ready to serve over hot rice! Enjoy~ I was going to take a picture of it over white rice, but when I came home today the MR had already finished all the curry!
I took half of it to work to share with my coworkers, so he didn't eat ALL of it by himself...but still. 
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