Nashi Karē with a Twist

Ingredients

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 500g (1.1 lb) meat of your choice (chicken, beef, or pork), cut into bite-sized pieces 500g (1.1 lb) meat of your choice (chicken, beef, or pork), cut into bite-sized pieces
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 Nashi pears, peeled, cored, and diced 2 Nashi pears, peeled, cored, and diced
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they turn translucent.
2. 2.
   In a small bowl, combine the curry powder, garam masala, turmeric powder, cumin powder, and paprika. Mix well.
3. 3.
   Add the meat to the pot and cook until browned on all sides. Sprinkle the spice mixture over the meat and stir to coat evenly.
4. 4.
   Add the carrots, potatoes, and diced Nashi pears to the pot. Stir well to combine.
5. 5.
   Pour in the chicken or vegetable broth and soy sauce. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, or until the meat is tender and the vegetables are cooked through.
7. 7.
   Serve the Nashi Karē over cooked rice and enjoy!

Treat your ingredients with care...

• Nashi pears — Choose ripe but firm Nashi pears for this recipe to ensure they hold their shape during cooking. If Nashi pears are not available, you can substitute them with crisp apples for a similar texture and flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the curry.
• Feel free to customize the vegetables in this dish based on your preferences. You can add bell peppers, peas, or green beans for extra color and flavor.
• To make the dish more indulgent, you can stir in a tablespoon of butter or coconut cream at the end of cooking for a creamy finish.
• 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 Nashi Karē with a side of pickled vegetables or a simple cucumber salad to add a refreshing contrast to the rich curry flavors.

Serving advice

Serve Nashi Karē over a bed of steamed rice for a complete and satisfying meal. Garnish with fresh cilantro or chopped green onions for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the diced Nashi pears on top of the curry just before serving. This will showcase the unique ingredient and add visual appeal to the dish.