50minutes, 30 of them waiting
647Calories
13gProtein
2servings
In Japan curry comes from a block, and here from a roux, curry powder and a grated apple. The result is the same thick, mild sauce in which potatoes and carrots turn soft.
Ingredients
Forservings
- 300 gPotatoes
- 200 gCarrots
- 200 gOnions
- 100 gApple, grated
- 30 gPlain flour (2 tbsp)
- 20 gCanola oil (2 tbsp)
- 20 gSoy sauce (1 tbsp)
- 600 mlVegetable stock
- 140 gRice, raw
- Curry powder, garam masala, garlic, ginger, salt
How to make it
- Fry the onions golden in the oil, add the garlic and ginger, stir in the flour and curry powder, toast for a minute.
- Deglaze with the stock, add the potatoes and carrots in pieces, the apple and soy sauce, simmer for thirty minutes.
- Cook the rice, season the curry with garam masala and salt, over the top.
One tip
A spoon of ketchup in the sauce is the trick in many Japanese kitchens.
Nutrition per serving
| Calories | 647 |
|---|---|
| Protein | 13 g |
| Fat | 11 g |
| Carbs | 123 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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