I spotted a recipe on line for Japanese curry, which is generally milder and sweeter than some other curries. The recipe included carrots and potatoes, which I am trying to avoid due to their carbohydrate concentration. The link to the original recipe is above. I meant to buy cauliflower for the vegetable, but the post-Black-Friday crowd seems to have removed cauliflower from the stores. I used brocolli instead. The extended cooking time is to make the cheap meat tender. Here is what I did.

• two medium onions, chopped
• 2.5 pounds of chuck roast, cut to 1/2 inch cubes
• 3 cloves of garlic, minced
• water
• 3.5 oz golden curry
• two healthy stocks of brocolli
• 3 tbsp of butter

In a large frying pan melt the butter. Add the onions. Sautee till onions are soft. Add the chuck roast. Cook till browned. Add boiling water to pan to cover the mixture. Bring to boil to begin softening the cheap meat. Reduce heat to simmer for 60 minutes.

Slice the stems of the brocolli to 1/4" thick. Chop the rest to reasonably sized pieces. After the initial 60 minutes add the stems to the pan. Simmer for 10 minutes.

Add remaining chopped brocolli to pan. Simmer for 15 minutes.

Add curry to pan. Simmer for 5 minutes.

Serve/eat.

Here's the curry I used:

Here is the chopped broccoli.