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Vermont medium curry with pork

Prep Time:

15 Minutes

Cook Time:

35 Minutes


2 Servings



About the Recipe

If you read my blog, you might have read about the genesis of the Japanese curry cube - you know, the cubes formed into a block of 10-12 that most Japanese homes and restaurants use to make curry. (Yes, even restaurants use curry cubes, albeit in catering blocks that are about 3 times the sizes of the ones meant for home use). But why did they come into being in the first place? Curry has been popular in Japan for over 100 years - it was first introduced in the form of curry powder - I think the British Cross and Blackwell brand was the powder to buy for many years. The problem curry powders faced in Japan was the climate - the heat and humidity often spoiled the powders and their aroma. Curry dishes - in particular the ubiquitous "curry rice" were fast becoming a favourite at restaurants but most Japanese chefs had no idea of how to create a good curry - so, as powders had such a short shelf life in Japan, the idea developed of creating a solid roux block that contained all the ingredients in the right proportions for making a reasonable curry - a curry that anyone in a kitchen or even a street side stall could use to create a reasonable curry dish quickly and with minimum fuss. The Japanese food company S&B were first off the mark in the 1950s and almost overnight, their curry cubes deposed the market leader, House Foods, curry powders. And the rest, as they say, is history...


300g pork

1 onion

50g carrot

90g courgette

130g potato

2 cloves garlic

1/2cm ginger

1 tbsp veg oil

salt & pepper

300ml water

1 tbsp tomato ketchup

4 cubes, Vermont medium curry roux*

2 portions, cooked rice

*Vermont is a very mild, fruity curry brand that comes in 3 grades, mild, medium & hot. I used the medium version for this recipe.


cut the meat into bite size chunks

peel & cut the onion & carrot and cut the courgette into bite size chunks

mince the garlic & ginger

heat the oil in a pan & fry the ginger, garlic & onion for 30 secs

add & fry the pork with the salt & pepper for 1-2 mins over a medium heat

then add & fry the carrot, courgette & potato for 1 min

pour in the water & cook for 15 mins over a medium heat

add the water and cook for a further 10-15 mins over a low-medium heat

add Vermont curry roux and ketchup and cook over low-medium heat for 10-15 mins,

stirring occasionally.

serve with rice

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