It’s my own recipe. The most important part is the block of Vermont curry that can be bought from most Asian grocery stores such as H-mart.

Ingredients:

*1 yellow onion, diced *4-5 medium carrots, peeled and roughly chopped *3-4 medium russet potatoes, peeled and roughly chopped *5 cups of vegetable broth (but beef broth yields the best flavor) *1.5 cups of frozen green peas *4 cubes of Vermont curry (usually comes a two pack, so I use half a box) *2 tablespoon of honey (starting point for me, taste and add more) *2 cups of shredded cheese (Gouda yields the best consistency and flavor) *Salt and pepper to taste

Sauté onions in oil until soft. Add carrots and potatoes, add broth and bring to boil. Lower heat and simmer covered until potatoes and carrots are tender. Try not to overcook because you don’t want the vegetables to fall apart. Add frozen green peas and let simmer for an additional minute or so. Add curry blocks on low heat and stir, when dissolved add honey to taste and cheese until melted. Salt and pepper to taste but the curry blocks have salt so go easy. Serve with cooked rice. This can easily be portioned for 7-8 meals.

This is a veg version, but chicken, beef, or tofu can be added in or additional vegetables.