Tuesday, April 5, 2011

Curry Rice カレーラ イス

A super-easy delicious and nutritious meal-in-a-bowl. Great for simple bento; all you need is rice! Make sure to use a glass or dark plastic container though, as the curry will stain most everything (except glass or metal) a charming shade of ochre.

Tai's sensitive to a lot of the stuff in commercial curry, so I mix up a home-made batch for him. Unfortunately, I've never kept track of exactly what, much less how much, I put in there, but next time I make it I will definitely write it down :)

Canola oil
3-5 Medium-size Onions
4-5 Medium-size Potatoes, scrubbed and diced, skin-on
4 Carrots, peeled and sliced thinly

2 T. oil, and more as needed.
2 T. flour
2 T. curry powder
1/2 C. water

Salt & Pepper to taste.

Frozen peas

Prepare the Vegetables
1. Put the potatoes in a large pot with enough water to cover. Bring to a boil and simmer 20 minutes.
2. Meanwhile, in a skillet, saute the onions over medium heat until soft.
3. Add the carrots and cover. Turn the heat to medium-low and let the carrots cook slowly, stirring occasionally to keep the vegetables from burning.
4. When the potatoes have cooked thoroughly, add the sauteed onions and carrots to the large pot. Keep the heat on medium-low.

Make the Roux
1. In the same skillet you sauteed the onions and carrots in (to save you time and energy!) stir 2 T. oil and 2 T. flour together over medium heat 'til homogenous. If it seems too thick at any point add more oil.
2. Add 2 T. curry powder and heat 'til bubbling, stirring constantly.
3. Add 1/2 C. water and stir furiously to homogenize (this is the roux)
4. Add to boiled vegetables and stir furiously to homogenize.
5. Add the frozen peas, and salt and pepper to taste, stirring constantly to keep the curry from scalding.
5. Once it is heated thoroughly and the peas are no longer frozen, remove from heat and serve over rice.

Happy Curry-ing!