Curry rice (Korean style)
serves 12

1 lb stew beef

1 carrot

1 large potato

1 large onion

1/2 red bell pepper

1/2 green bell pepper

1/3 cup corn

1/4 cup chick pea

5 tablespoons vegetable oil

12 cups water

1 pack curry sauce mix(8-9 oz)*

Cube vegetables.

Add oil to a large pot over high heat.
Saute beef for 2-3 minutes, add onion, carrot and potato, cook for another 2-3 minutes.
Cover with water, bring to a boil, reduce to simmer.
Cook for 20-30 minutes until the potato gets almost tender.

Add bell peppers, cook for 5 minute.
Break the curry mixture add to the pot, stir until they are dissolved.
Put corn in, cook for 2-3 minute.
At the last minute, add peas and cook for 2-3 minutes.

Serve with rice.

mush01c.gif  cool tip !
* Curry sauce mix is a combination of curry mixture and starch.
   It is very convenient because you don't have to buy several spices.
   You can find either powdered type or solid brick type in a Asian grocery.
   They come in different flavors from mild to hot.
   I find brick type is easy to use because you can just put in a hot water.
   For powder type, you have to mix with some cold water, then add to a hot soup.