House Foods Vermont Curry [ 2 Packs ] Medium Hot 8.11 Oz (230g)

Authentic Japanese curry is easy to make at home with these cubes! All you have to do is chop the vegetables and toss them in the pot with some water and the roux cubes, and you've got a quick and hearty meal for cheap. The instructions on the back of the box are easy to follow, and the results are a silky, rich, mild curry roux that goes great with carrots, celery, onions, potatoes, or any other ingredients you fancy. Eat it over rice or with some katsu!

delicious! my family loves this and they have never had it before.

All the flavor you want packed into easy to use cubes. Instructions are well written annd easy to follow. Move over hamburger helper this is my new go to for delicious and speedy meals my family loves.

I have been buying this curry brand for years now and this is by far the best curry I’ve tried. The flavor is so delicious. I usually mix, potatoes, carrots, onion, and ground beef and it is *chefs kiss*. Don’t sleep on this one, GET ITTTTT!

My family loves this curry seasoning ... I use bone broth to bring some extra nutrients and add greek yogurt at the finish to make it a little creamy! Consistent and tasty!

The flavor is oki

Better than the SB brand in that the sauce is not pasty and floury; the SB version seems to have a consistency of uncooked flour while the Vermont Curry paste cooks up a bit smoother and with a finished flavor.The taste is a tad sweeter than SB. I got the medium-hot, which is really only mildly spicy; Japanese cuisine really doesn't have a lot of heat or spice. The stew is best made with beef, in my opinion. I use chuck, and I slice it very thin while the meat is semi-frozen. Since this is a quick cooking stew, you need to slice beef or pork thinly to cook it in the half hour or so that it takes to make kare-raisu.My recipe is about a half pound of thin beef, a finely chopped onion, 2 potatoes, 2 carrots and 3 1/2 cups of water, made according to directions with half the box. This makes enough for three people if you cook up some Japanese short grain rice to serve with it. You can also use ramen cooked up, udon noodles or even mashed potatoes. It's very savory and slightly sweet. Japanese vegetables are often cooked very soft so the carrots are going to be like beef stew consistency, not crunchy. Many people like this--it's a fast way to make a beef stew with an overtone of curry spice but not super hot. Kids seem to like it. Some people toss in green peas for color at the end, but I hate peas, so I don't.

Easy to make, delicious, reminds me of my time in Japan.