Lee's Java Curry 50% Calorie Off (Japan)

2 packs - House Java Curry 50% Calorie Off
200g - Momendo Tofu (firm tofu)
200g - Buna Shimeji Mushrooms
150g - Kabocha squash
100g - Frozen green beans
100g - Frozen corn
2 packs - Kewpie red kidney beans
150g - Egg plant
200g - Cooked white rice

Although I put this in the "Vegetarian" main Category, I'm not quite sure if the curry mix has any meat products in it. I imagine it will have some chicken broth somewhere in it.

Peel and cube the Kabocha squash. The cubes should be about 1/2 inch. Add this to a small to medium sized pot. Add 300ml of water to the pot. Cover and start to cook on low heat. Chop up the egg plant, mushrooms and green beans into bite size pieces and add to pot. Next add the corn and beans. Besides the kabocha squash, you really don't need to cook these ingredients very long. That is why you start to cook the kabocha at the very start (it saves a little cooking time). Once you've added all these ingredients, turn up the heat and boil for 5-10 minutes until the kabocha is soft. You don't want to over cook it as it will turn to mush.

Once the kabocha is cooked until soft, turn the heat off and add the curry mix. Stir until completely dissolved. Turn the heat back on to low and cook for 5 minutes stirring frequently.

Cut up the tofu into 1 inch sized cubes. Turn off the heat and add the tofu. Don't over stir the tofu as it will crumble into very small pieces.

Next take two plates and put in 100g of white rice in each. This isn't a lot of rice so you will need to spread it out as evenly as possible. Evenly divide the curry between the two plates and you're finished.

Serving Size: Makes 2 servings