Eat Your Veggies Japanese Curry

Japanese curry is one of those comfort foods that tastes and feels good all year 'round, no matter the weather or your stomach or ... anything, really.  This is my favorite way to prepare it, with plenty of vegetables and some nice scrambled eggs for texture.  Doubling the recipe is super easy, and it makes fantastic leftovers for work-nights that aren't otherwise conducive to cooking.

My sense of humor's napping right now, so no jokes here.  Just good comfort food.

Eat Your Veggies Japanese Curry

Ingredients
1 tbsp olive oil
3-4 large carrots
3 medium yellow potatoes
2 medium onions
1 lb frozen brussels sprouts, halved
3 cups water
4.25 oz instant Japanese curry sauce (I use Golden brand)
15 oz coconut milk
Dash red pepper flakes

3 cups frozen spinach
6 eggs
1 tbsp olive oil

Sliced bread for toasting


Instructions

1. Heat oil in a big ol' soup pot.
2. Cut up carrots into 1/4"-1/2" pieces.
3. Toss them into the pot and stir them around, then put the lid on the pot.
4. Slice the potatoes 1/2" thick.  Cut those into 1"x1" chunks.
5. Toss them into the pot with the carrots and stir them around, then put the lid back on the pot.
6. Coarse-chop your onion and add it to the pot, lidding it.
7. Once the onion has cooked down some (maybe 3-4 minutes), add the water. Stir everything around some, scraping up any delightful cooked-on veggie from the bottom/sides of the pot.
8. Simmer 5-10 minutes, or until the potatoes aren't quite cooked through.  While this is happening, thaw the brussels sprouts some in the microwave (2-3 minutes on high should suffice).
9. Slice the brussels sprouts in half.
10. Once the potatoes are almost cooked, add the brussels sprouts to the pot.
11. Cook however long it takes the potatoes to be tender.
12. Add the curry block, stirring until it dissolves completely.
13. Simmer 4-5 minutes.
14. Remove from heat and add the coconut milk and the pepper flakes (if you're using them).  Stir to fully combine.

To prepare the eggs:

1.  In a small mixing bowl, microwave the spinach for 2-3 minutes
2. Add the eggs
3. Whisk with a fork until it's all nice and combined.
4. In a small frying pan, heat the olive oil over medium-high heat.
5. Add the egg mixture, scrambling until it's whatever consistency you like for your scrambled eggs.
6. Dump them into the curry mixture.  Congratulations, this is now done.

When you're ready to assemble it, toast your bread and ladle the curry mix onto it.  I'm a hungry, hungry man, so I do two slices of toast, but I'm told that's a big serving.  Jury's out on the validity of that assessment.