Dorai Karē with a Twist

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 pound (450g) beef or chicken, cut into bite-sized pieces 1 pound (450g) beef or chicken, cut into bite-sized pieces
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) peas 1 cup (150g) peas
• 3 tablespoons (45g) curry powder 3 tablespoons (45g) curry powder
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Add the beef or chicken to the pot and cook until browned on all sides.
4. 4.
   Stir in the curry powder and flour, coating the meat and vegetables evenly.
5. 5.
   Pour in the chicken or vegetable broth, soy sauce, and Worcestershire sauce. Stir well to combine.
6. 6.
   Add the potatoes, carrots, bell pepper, and peas to the pot. Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
8. 8.
   Serve the Dorai Karē over cooked rice and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook evenly.
• Bell pepper — For a crunchier texture, add the bell pepper towards the end of the cooking time.
• Beef or chicken — For a more tender result, marinate the meat in soy sauce for 30 minutes before cooking.

Tips & Tricks

• To add a touch of sweetness, you can include a grated apple or a teaspoon of honey to the curry sauce.
• Adjust the spiciness by adding more or less curry powder according to your preference.
• For a thicker sauce, mix a tablespoon of cornstarch with water and add it to the curry during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the Dorai Karē with traditional Japanese pickles or a side of tangy yogurt for a refreshing contrast.

Serving advice

Serve the Dorai Karē over a bed of steamed rice, allowing the fragrant curry sauce to soak into the grains. Garnish with fresh cilantro or green onions for added freshness and color.

Presentation advice

Present the Dorai Karē in a deep bowl, allowing the vibrant colors of the vegetables to shine through the rich curry sauce. Serve with a side of pickled ginger or a sprinkle of sesame seeds for an extra touch of elegance.