curry rice
By
Mayu Kobayashi
Preparation time
10
mins
Cooking time
300
mins
Serves
6-8
Difficulty
Easy
awaiting input
Method
- Cut the aubergine, potatoes, mushrooms, onions and the carrots in to 2cm chunks
- Cut the tomatoes in to small pieces
- Finely chop the garlic
- Grate the apple to the core
- Wash the potatoes through to rid some of the starch
- On a high heat add some oil in to a large pan, add the garlic and allow to brown
- Add the pork in to sear for 1-2 minutes then add the vegetables keep on the heat for about ten minutes, you will see the water draw from the vegetables
- Add 400ml of water and keep on the heat until the water starts to boil. once the bubbles start to rise add the whole contents in to a slow cooker along with 200g of curry roux
- Add another 200ml of water to the pot. The curry will look quite watery but the starch from the potatoes and the aubergines will dissolve in to the water and thicken the curry
- Keep in the slow cooker for about 5 hours
- After 5 hours add the coffee granules mix thoroughly then taste
- here you can add some more curry roux if you would like a stronger curry flavour. it should only take 1 more cube 40g
- Allow some time to prepare some fresh sticky Japanese rice before serving
- Once the rice is ready place in to a bowl or pasta bowl and cover with the thick rich curry and enjoy
5 Cubes (200g) curry roux
600g Diced pork
750g Potatoes (peeled)
350g Carrots
3 Onions
100g Mushrooms
200g Aubergine
50g Tomatoes
1 Apple
3 Cloves of garlic
2 tsp Instant coffee
Olive oil
Make enough rice for 6-8 people
- Cut the aubergine, potatoes, mushrooms, onions and the carrots in to 2cm chunks
- Cut the tomatoes in to small pieces
- Finely chop the garlic
- Grate the apple to the core
- Wash the potatoes through to rid some of the starch
- On a high heat add some oil in to a large pan, add the garlic and allow to brown
- Add the pork in to sear for 1-2 minutes then add the vegetables keep on the heat for about ten minutes, you will see the water draw from the vegetables
- Add 400ml of water and keep on the heat until the water starts to boil. once the bubbles start to rise add the whole contents in to a slow cooker along with 200g of curry roux
- Add another 200ml of water to the pot. The curry will look quite watery but the starch from the potatoes and the aubergines will dissolve in to the water and thicken the curry
- Keep in the slow cooker for about 5 hours
- After 5 hours add the coffee granules mix thoroughly then taste
- here you can add some more curry roux if you would like a stronger curry flavour. it should only take 1 more cube 40g
- Allow some time to prepare some fresh sticky Japanese rice before serving
- Once the rice is ready place in to a bowl or pasta bowl and cover with the thick rich curry and enjoy