Japanese Curry Rice

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 500g (1.1 lb) meat (beef, chicken, or pork), cut into bite-sized pieces 500g (1.1 lb) meat (beef, chicken, or pork), cut into bite-sized pieces
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup frozen peas 1 cup frozen peas
• 4 cups vegetable or meat broth 4 cups vegetable or meat broth
• 4 tablespoons curry powder 4 tablespoons curry powder
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey or sugar 1 tablespoon honey or sugar
• Salt and pepper, to taste Salt and pepper, to taste
• Steamed white rice, for serving Steamed white rice, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the meat to the pot and cook until browned on all sides.
3. 3.
   Add the diced carrots, potatoes, bell pepper, and frozen peas to the pot. Stir well to combine.
4. 4.
   In a small bowl, mix the curry powder, tomato paste, soy sauce, honey or sugar, and a pinch of salt and pepper with a few tablespoons of water to form a paste.
5. 5.
   Add the curry paste to the pot and stir until the meat and vegetables are coated evenly.
6. 6.
   Pour in the vegetable or meat broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, or until the meat and vegetables are tender and the flavors have melded together.
7. 7.
   Taste and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Japanese Curry Rice over steamed white rice.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Curry powder — Adjust the amount of curry powder according to your preferred level of spiciness. Feel free to use mild or hot curry powder based on your taste preferences.
• Meat — For a healthier option, choose lean cuts of meat such as beef sirloin, chicken breast, or pork tenderloin.

Tips & Tricks

• To enhance the flavor of the curry, you can add a splash of Worcestershire sauce or apple cider vinegar.
• For a thicker curry sauce, mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Leftover curry rice can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Japanese Curry Rice in individual bowls, placing a generous portion of steamed white rice in the center and ladling the curry sauce, meat, and vegetables over the rice. Garnish with a sprinkle of chopped green onions or cilantro for added freshness.

Presentation advice

For an appealing presentation, arrange the diced vegetables and meat on top of the rice in an organized manner before pouring the curry sauce over them. This will create a visually pleasing dish that showcases the vibrant colors of the ingredients.