Cooking Instructions
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Step 1
Into a pan over medium heat, add
Butter (60 g)
. When melted, add
Potatoes (2)
. Cover and cook for 3 minutes.
Step 2
Add
Carrots (2)
,
Curry Powder (2 g)
,
Ground Cumin (as needed)
,
Salt (3 g)
,
Ground Black Pepper (2 g)
,
Dried Basil (as needed)
,
Dried Oregano (as needed)
,
Dried Rosemary (as needed)
, and
Dried Marjoram (as needed)
. Stir to coat.
Step 3
Add
Onion (1)
. Cover and let cook for 5 minutes.
Step 4
Mix
Water (480 mL)
and
Chicken Bouillon Cubes (2)
. Add to the pan. Bring to a boil, then reduce heat to medium-low. Cook for 10-15 minutes, or until potatoes are tender.
Step 5
Serve over
White Rice (to taste)
.
