Yesterday, I made and enjoyed a pot of curry rice.
It contained pork, potatoes, carrots, onions, and curry roux.
This time, I used some boiled potatoes that I had set aside when I made potato salad a few days ago. Thanks to that, the curry was finished much more quickly than usual.
Normally, cooking the potatoes takes the most time. This time, however, all I had to do was simmer the onions and carrots with the curry roux, so the recipe was very simple and surprisingly fast. In fact, it was so quick that I almost wondered whether the roux had mixed in properly.
When the curry was finished, though, I noticed that the flavor seemed milder than usual.
I used Vermont Curry Hot and followed the recommended amount of water. However, because I didn’t have to cook the potatoes in the curry, less water evaporated during cooking. That may have left the curry a little thinner and made the flavor seem weaker than usual.
I didn’t dislike the lighter taste—it was refreshing in its own way—but it still felt a little lacking. I’m thinking about trying different ways to adjust the flavor next time.