Ingredients:

1 4.2 oz packet of Japanese curry mix
2 tablespoons vegetable oil
2 medium onions, peeled and coarsely chopped
2 carrots, peeled and cut into bite-sized pieces
2 medium turnips, peeled and cut into bite-sized pieces
1/2 cup peas
1 tub (~16 oz) firm tofu, drained and cut into bite-sized pieces
3 cups water

Method:
Chop all the vegetables and get them ready to cook. Plan to have either rice or noodles ready by the time the curry is done.
1. Heat the oil in a large nonstick pot over medium-high heat.
2. Add the onions and cook, stirring, until they soften and begin to turn brown at the tips (about 5 minutes).
3. Add the carrots and turnips, and continue cooking for another 3-5 minutes.
4. Add the water and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes, stirring occasionally.
5. Add the peas, return to a simmer, and cook, covered, for another 5 minutes. Then test to make sure everything is cooked to your liking (e.g., make sure the carrots are soft by tasting one or poking it with a fork); otherwise continue simmering.
6. Break the curry paste into smaller pieces and add to the pot, stirring constantly until they're dissolved.
7. Add the tofu and simmer, uncovered, for 5 minutes. Stir constantly but gently.
8. Serve over rice or noodles