My sister-in-law introduced this recipe to me before I owned my Thermomix. While Japanese Curry is very much enjoyed by everyone in my family, making it was always such a daunting prospect as it involved some serious stove-bonding time – it traditionally takes a while to cook as you tenderise the meat and you needed to make sure that there was ample gravy so it doesn’t burn itself. Of course the Thermomix manages such daunting issues with ease so I endeavoured to adapt and convert my stove-top recipe for the Thermomix.
Prep and Cooking Time – 60 minutes | Serves – 6
INGREDIENTS
METHOD
Place chopped potatoes and carrots into the Varoma bowl ready to use. Set aside.
Add onion and garlic to the TM bowl and chop 3 sec / speed 7.
Add oil and TM vegetable stock concentrate into the TM bowl and sauté 2 min / 100oC / speed 2.
Add sauce mix cubes and beef into the TM bowl and brown 3 min / 100oC / 
/ speed 
.
Add water into the TM bowl then remove MC and place the prepared Varoma bowl on top. Cook 30 min / Varoma / / speed .
After 30 minutes is finished, remove the Varoma bowl and store cooked potatoes and carrots into the ThermoServer. Continue to cook the curry further – MC LID OFF 20 min / Varoma / / speed .
Once cooked pour the beef and gravy from the TM bowl on top of the vegetables from the Varoma.
NOTES AND VARIATIONS
Below is a pictorial reference on the sauce mix I used in this recipe, which is available in the Asian section of your local major supermarket. I have also taken a picture of how I laid out my vegetables in the Varoma tray.
