Nutrition Facts
Curry rice
Amount Per Serving
Calories 758
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 10g63%
Cholesterol 38mg13%
Sodium 1049mg46%
Potassium 1072mg31%
Carbohydrates 105g35%
Fiber 10g42%
Sugar 17g19%
Protein 17g34%
Vitamin A 6100IU122%
Vitamin C 55mg67%
Calcium 113mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Curry rice
The ultimate Japanese warming dish
Servings: 4
Calories: 758kcal
Equipment
- Food processor
- 3 saucepans
- Ladle
- Blender
Ingredients
- 1 onion cut into small chunks
- 2 carrots peeled and cut into wedges
- 400 g floury potatoes peeled and cut into bite-sized chunks
- 1/2 cauliflower broken into bite-sized florets
- 4 portions of cooked rice (300g uncooked)
For the curry sauce
- 4 tbsp oil
- 1 large onion roughly chopped
- 2 cm piece of fresh ginger peeled and finely sliced
- 1 green chilli roughly chopped
- 2 garlic cloves peeled
- 2 tomatoes
- 1/2 Golden Delicious or similar apple peeled and roughly chopped
- 1/2 banana
- 30 g mild Madras curry powder
- 2 tbsp garam masala
- 750 ml chicken or beef stock
- 60 g butter
- 6 tbsp plain (all-purpose) flour
- 2 tbsp ketchup
- 2 tbsp soy sauce
- salt
Method
- For the sauce, combine the oil, onion, ginger, chilli, garlic, tomatoes, apple, banana, curry powder and garam masala in a food processor and blitz to a paste. Pour this into a saucepan and cook on a medium-high heat, stirring often, until the mixture begins to caramelise and the spices become aromatic. Add the stock and bring to the boil.
- Meanwhile, melt the butter in a separate saucepan and whisk in the flour. Cook on a low heat for about eight minutes, stirring constantly, until the roux thickens and turns a golden brown colour.
- Ladle the curry mixture from the other pan into the roux, a little at a time, whisking constantly to incorporate. Add the ketchup and soy sauce.
- Cook the mixture until it’s quite thick, then transfer to a blender or use an immersion blender to purée until very smooth. Taste and adjust the seasoning with salt.
- Place the onion, carrots and potatoes in a saucepan and cover with water. Bring to the boil, add the cauliflower and reduce to a simmer.
- Cook for about 10 minutes, until everything is tender. Drain and return to the pan, and pour in the curry sauce. Bring everything back to a simmer and serve with the rice.
Nutrition
Calories: 758kcal | Carbohydrates: 105g | Protein: 17g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 1049mg | Potassium: 1072mg | Fiber: 10g | Sugar: 17g | Vitamin A: 6100IU | Vitamin C: 55mg | Calcium: 113mg | Iron: 5mg