Ingredients:
1 large russet potato peeled and cut into 1/3″ cubes
1 large carrot peeled and cut into 1/4″ cubes
2 tablespoons canola oil
1 pound ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
2 cups water
1 (3.2 oz) package of Japanese curry roux bricks. We used S&B medium-hot Golden Curry. May try “Hot” next time.
1 1/2 cup frozen peas, thawed

Instructions:
(If serving this with Jasmine rice, start rice.)
Step 1- Drop potato and carrot in boiling water for 7 minutes. Drain and set aside.
Step 2- Thaw peas in water in microwave. Set aside.
Step 3- Heat large steel skillet over medium-high heat (about 2 o’clock on the dial). Add oil and when it shimmers, add ground beef, salt and pepper. When meat is half cooked (about 3 minutes), add onion powder, garlic powder and ground ginger. Cook another 3 to 4 minutes or until ground beef is fully cooked.
Step 4- Stir in the potato and carrot. Add water and roux bricks and stir until bricks have dissolved and liquid has started to bubble. Cover and lower heat to maintain a low simmer, (about 8 o’clock on the dial). Simmer for 15 minutes, stirring occasionally.
Step 5- Drain peas and add them to the pan. Stir them in and cook for another 5 minutes.