Lately, I’ve been so busy I haven’t been food prepping on Sundays. But curry is a dish I could eat for 2-3 consecutive days. It’s simple to make and good for 2-3 days when refrigerated properly. All around, it’s a good dish to make at the beginning of the week, as long as you don’t mind having leftovers for dinner the next few days!

Did I already mention how healthy curry is? – it’s good for your…

  1. the digestive system,
  2. stimulates immune system,
  3. reduces risk of bacterial infections,
  4. provides relief from inflammation and arthritis,
  5. reduces risk of liver cancer,
  6. helps to prevent cardiovascular diseases, and
  7. reduces the risk of Alzheimer’s disease.

Whew! That is a long (but healthy) list of all the good benefits in curry. The next time you’re stumped on what to have for dinner, cook up some curry and enjoy knowing you’re making a healthy choice.

Let’s cook!


  1. S&B Golden Curry sauce mix – (you can find this at Hmart or other Asian/international grocery stores).
  2. olive oil
  3. 1 zucchini
  4. 1 carrot
  5. 1 sweet onion
  6. handful of mushrooms
  7. 2-3 potatoes
  8. salt/pepper for taste
  9. options – add meat (chicken would be a good choice!)
  10. Cooked white rice**
The curry sauce I used – found it near the soy sauce and other Asian condiments. Inside – it comes in two portions. It looks like a dried block of…curry sauce.


(the directions are also on the box of S&B golden curry 😛 )

  1. Wash/chop/slice your vegetables
  2. Put olive oil in a medium to large sized pan and cook your vegetables
    1. Note – you should always stir fry the ‘hard’ veggies first since they require more time/heat to cook through. Also, you don’t want to overcook your veggies! For example, I cooked the carrots first, then onions with zucchinis, and finally mushrooms.
  3. Add a dash of salt/pepper to the mixed veggies, cook for ~3 minutes
  4. Once the vegetables are cooked, add 1 & 1/2 cup of water
  5. Once the water is boiling, add 1 of the curry sauce blocks (there are 2 packaged blocks) into the pot, and stir until it becomes a thick broth-like mixture.
  6. Once the curry dry block has completely dissolved, turn off heat.
  7. Serve over rice!


I love curry – this might look different from the traditional Indian curry dish. However, this is how we Asians (speaking as a Korean), cook curry. It’s especially delicious and pairs well with kimchi ❤ This dish is super easy and quick to whip up if you have leftover veggies sitting in your refrigerator!

Enjoy! -j


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