The curry is pretty quick cooking; if you cut your veg small enough, a batch of curry, finished with the blocks takes about 20 min. I think the consistency and flavor would really suffer. But you could make up a GRAVY with a chicken or beef broth and the blocks and then add your ingredients (even frozen veg) later. I think that would be the most simple course to do what you want. Refrigerate the broth/curry gravy as you would any leftovers.




The recipe is very simple, usually a medium yellow onion, diced, meat (I find pork works best but beef or chicken or even shrimp is fine) some carrots and peeled diced potatoes, water and the blocks. I add my blocks in single squares until I get the thickness I want; it can get thick really fast. Serve on Japanese short grain rice or with ramen. Some people embellish with a peeled soft boiled egg and Japanese rakkyo pickles (pickled onion) or red "beni shoga" (red salt pickled ginger.)