Japanese Curry

1 lb. lean beef, pork, chicken or shrimp, cut in cubes
1 large onion, chopped
3 carrots, chopped
Peppers, celery, potatoes, or other vegetables as desired
Handful of raisins
1 large crisp apple, chopped
1 package Golden Curry sauce mix
2 ½ to 3 cups water
Cooked rice
Cashews or peanuts, chutney, green onions, chopped fresh tomato (any or all for garnish)

Brown meat and onion in a little oil or butter until onions are lightly browned. Add vegetables, raisins, and chopped apple, and water to cover, and simmer until meat is tender, about 10 minutes. Remove from heat. Break up curry sauce mix and add to pot. Stir until completely blended. Simmer for 5 minutes stirring constantly until flavors are blended. Serve over rice. Serve with cashews or peanuts, chutney, green onions, and a chopped fresh tomato as garnishes. You can substitute canned chicken or shrimp and eliminate browning. 

My cousin Elaine Smith served this when Carolyn and I visited her. She is a master of easy, interesting, delicious meals. This one is great.