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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, a nostalgic lunch menu [curry stew]. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

A Nostalgic Lunch Menu [Curry Stew] is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. A Nostalgic Lunch Menu [Curry Stew] is something which I have loved my entire life.

Crispy rice and lentil pancake served with 'Dosa' potatoes, Kerala spiced lentils stew infused with aromatic curry leaf & mustard seeds. This creamy coconut curried stew is a perennial favorite in my house. I fell in love with this recipe instantly.

To get started with this particular recipe, we must first prepare a few ingredients. You can have a nostalgic lunch menu [curry stew] using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make A Nostalgic Lunch Menu [Curry Stew]:

1. Prepare Ingredients for the curry
2. Take 250 grams Chicken
3. Make ready 100 grams Carrot
4. Take 250 grams Onion
5. Prepare 150 grams Potatoes
6. Make ready 1 packet Shimeji mushrooms
7. Take 1 Vegetable oil for stir frying
8. Get Fo béchamel sauce with curry powder
9. Prepare 1 1/2 tbsp Curry powder
10. Take 2 tbsp Flour
11. Prepare 200 ml Water
12. Prepare 2 Soup stock cubes
13. Get 1 ~1 1/2 teaspoons Sugar
14. Make ready 20 grams Butter
15. Take 1 small clove Garlic (grated)
16. Get 300 ml Milk
17. Prepare 1 Salt
18. Take 1 Pepper

I first made this easy, use-what-you-have, vegan curry stew last summer. We were camping in the foothills of Washington's North Our annual get-together with five families and enough dietary restrictions to go around. When it was my turn to make lunch, I decided to warm. Our signature curry with delicious coconut milk and panang peanut sauce garnished with lime leaves and bell peppers.

Instructions to make A Nostalgic Lunch Menu [Curry Stew]:

1. Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps.
2. Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft.
3. Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent.
4. Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps.
5. Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar.
6. After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces.
7. Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn.
8. Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done.

Stewed chicken thigh soup with shitake mushroom, thin rice noodles, bean sprouts. I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. Acorn jello 도토리묵; fish baked in curry powder; kimchi; potato and beef stew 감자탕 (lots of bones); rice. If you have any other questions on school lunches or about life in Korea, don't hesitate to leave a comment for me down below!

So that’s going to wrap it up with this exceptional food a nostalgic lunch menu [curry stew] recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!