2 cups of white rice 1/2 Veggie Box Kabocha, seeds removed and cut into 1-inch cubes, about 2 1/2 cups 1 Onion, diced (you can use one from last week!) 3 Garlic Cloves, minced 1-2 Potatoes (from last week!), cut into 1-inch cubes 1 Veggie Box Carrot, sliced diagonally 1/2-inch thick 1/4 to 1/2 Veggie Box Napa Cabbage, thinly sliced 1 Veggie Box Daikon, cut into 1-inch cubes 2 Tbsp oil 1 package Japanese curry mix- popular brands you can find at most grocery stores include S&B Golden Curry or Vermont Curry-- be sure to get the mix and not the sauce as the sauce is less flavorful. If you would like to make your own Japanese curry mix, you can buy S&B curry powder and make a roux instead.

Rinse rice until water runs clear then cook. Heat oil in a large pot or dutch oven over medium heat. Sauté the onions until translucent then add the cabbage until slightly softened. Add the carrot, daikon, and kabocha and cook for around 5 minutes. Cover vegetables with water, bring to a boil, then lower heat and cover for about 20-25 minutes or until vegetables are fork tender. Stir occasionally and add more water if needed, but not too much. When vegetables are tender enough, add the block of Japanese curry mix until softened-- the curry should be thick and not watery. If you find it is too watery continue cooking until some liquid has evaporated. Serve with freshly cooked rice and enjoy!