We use our Instant Pot for curry on a regular basis and almost always include potatoes. The most recent pok obsession is Japanese curry. Try these curry cubes and toss in whatever meat and/or veggies you have on hand (we use 4 cubes which is half the package to make a total of 4 meals). For us that usually means potatoes, peas, carrots, mushrooms. Serve on rice and you have a tasty meal that reheats well. Japanese curry comes in mild, medium hot, and hot. The hot is quite mild. Think along the lines of a mild restaurant salsa level of heat.
If you want to try a premix of spice- Golden Curry Sauce mix works great in a slow cooker. https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM?th=1
Link just for reference, you can find it at the supermarket probably cheaper.
Also don't forget to check out /r/slowcooking for great crockpot recipes.
It's easy, instant, and so delicious/comforting. It should also last a couple of days, so you can have leftovers (day old curry > fresh, btw). You can serve it over rice, udon, ramen, etc.
Pro-tip: using homemade broth instead of water adds depth and umami.
I usually cut up a couple medium potatoes, a big carrot, dump em in a pot, add water and bring it to a boil. Let it boil for about 10 minutes and drain. Then I chop up 2 or 3 bell peppers, zucchini, cucumber or two, eggplant, maybe another vegetable if I have something interesting that doesn't have a strong flavor. Roughly 1/2" squares for everything. Cut up a pound of chicken (usually 500grams). Bit of salt and pepper on the chicken and mix it up (sichuan pepper is even better). Some oil in a big wok or pot. Stir-fry the vegetables with a tiny bit of salt. Stir occasionally and get some of that moisture out. Once they're starting to brown, toss in the chicken. Stir-fry the whole thing some more until that's cooked. Turn down the heat to low. Toss in the cooked potato and carrot and some Japanese curry mix (which comes to different level of heat. I generally have to go with the non-spicy because my kids eat it, but I prefer a 3/5). I think Meijer might have it? You want the cubes/trays like this, not the ones with bits of potato and carrot in em. Mix, mix, mix until the delicious curry goodness is everywhere. It takes awhile. May need to add a tiny bit of hot water to mix it properly. Don't use to much because it will make a mess in the tortilla.
Now put it in a tortilla with some shredded white cheddar. I usually put a little bit down first, glob the curry in the middle and then cover it with more cheese. Wrap it like you would a burrito. I'm not steaming my tortillas, so I toss a batch in the oven at a low heat (300ish) for like, 10 minutes to brown-up the tortilla and melt the cheese. Gives the outside a nice crunch. Wait 5-10 minutes before serving.
If you aren't scared of a little cooking, S&B Golden Curry mix will 100% replicate the Koko curry flavor and is super easy to prepare, especially if you skip the meat and just do veggies (but I know, dat tonkatsu...).
Don't buy it from Amazon btw, it's available at local grocery stores, Dans and Harmons for sure, probably others. I just linked Amazon to show the stuff.
And yeah, I also miss Koko, it was a treasure and I know of no replacement :(
If you can get your hands on Japanese curry cubes (Amazon sells it too but at a high markup https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM ,) this particular type of curry goes really nicely with apples!
Saute onions with butter in a pot, add potato and carrot chunks (optional) along with cubed apples, then add water and let it simmer for half an hour before adding the curry. Let it cool for another 10 minutes, then eat with rice and broccoli!
Oh! My roommate and I just made a GINORMOUS batch of curry (if that's your type of thing). Carrots, potatoes, onion, rice. You can put more veggies in there. Link to curry cubes we use These cubes are awesome and taste pretty decent!
Asian markets usually sell rice in bulk!
Edit: Dumb formatting
Heheheh. I've been making golden curry chili for over a decade. With thick cut-ups of browned hardwood smoked bacon and chunks of scrambled eggs mixed into the chili near the end (so the eggs don't get over-cooked). Makes for a great breakfast bowl.
It's really delicious and filling. And if you want to save on carbs, you can easily replace the rice with a salad, or big lettuce leaves for scooping. You can also leave the chicken unbreaded. And I know people who swap it out for Tofu if you're a vegetarian.
I cheat and use Golden Curry Sauce blocks which you can buy at most asain food supermarkets. Then it's just your choice of veges/protein/rice/salad. Been meaning to make it for ages, but had too much other food in to eat. But today is the day!
Frozen bag of vegetables + can of full fat coconut milk + golden curry blocks. Add together and cook on stove top until done. Eat with rice or by itself.
Layer these: Can of (heated up) refried beans on bottom -> shredded cheese -> sour cream -> (mix these in a bowl first) tomatoes, lemon juice, salt, and green onion. * Eat with tortilla chips
Sambusa= egg roll wraps, cumin & salt, (2 - 4) eggs, parsley, ground beef, and oil for frying. Boil eggs until done. Chop into bits. Cook beef with salt & cumin. In a bowl, add the cooked eggs and beef, add more spice as needed. Chop parsley & add it to the bowl. Let the mix cool. Put the mixture into egg roll wraps and then fry in oil. You can keep these frozen and cook on other days.
Arabic eggplant dish - eggplant, potatoes, ground beef, tomatoes, tomato sauce, salt, cumin. Cut the eggplant into slices, fry in oil until done. Set on paper towels to absorb oil. In a pot, and put sliced tomatoes (I usually use four) in and cook with cumin & salt to taste. Add a can (small or regular sized, depends on your preference) of tomato sauce. Add sliced potatoes (I usually use four large red potatoes). Cover with lid and cook on low. In a pan, cook ground beef with cumin & salt. Add the beef to the potato mix, and then add the eggplant. Add more cumin/salt as needed. Cook on low for half an hour.
You use curry cubes as a pre-made roux that forms the base of the curry. S&B is pretty popular in the states, so I guess this
I would think so. I don’t know if it exists for Indo-Pak curries, butbfor japanese curry there are these that you just mix with water and are pretty decent
If you want a formal recipe you can check out these guys.
Otherwise I'd recommend buying some thai curry paste, or Japanese curry blocks. You basically just add milk + tomato (or broth or water) and boom, you've got a sauce to simmer your veg in. This japanse stuff is at my grocer, and the thai stuff I get from amazon.
Also, you can save money if you use dried beans rather than the canned ones. You just gotta remember to throw them into water in the morning. Same thing with split peas, they cook super fast if you soak them in the morning.
https://www.amazon.com/Golden-Curry-Sauce-Mix-8-4-Ounce/dp/B0011UGYLM
Its Japanese curry that comes in the form of solid bricks. Dump them in boiling water, throw in your ingredients, serve over rice: Boom, meals for days.
It is a Japanese Curry Roux. They are very convenient if you want to make a Japanese curry.
You can get it here or at an Asian food store