Curry with Vegetable Fritto Misto
Ingredients (4 servings)
Onion (1 cm pieces)
|
1 3/4 (350 g) |
Carrot (1 cm pieces)
|
1/2 (100 g) |
Potato (1 cm pieces)
|
1 (150 g) |
Vegetable oil
|
1 tbsp |
Water
|
540 ml |
S&B Golden Curry Mix 92g |
1 pack |
Rice (cooked) |
As needed |
【Vegetable Fritto Misto】
Cauliflower (bite-size pieces)
|
100 g |
Broccoli (bite-size pieces)
|
100 g |
Flour
|
2 Tbsp |
Egg (beaten) |
1 |
Water |
100ml |
【A】
Flour
|
5 Tbsp |
Parmesan Cheese
|
3 Tbsp |
Directions
- Cut the oninon, carrot and potato into 1 cm pieces.
- Stir-fry 【1】 with oil in a large pan for approx. 5-10min.
- Add the water and bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, for approx. 15min.
- Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until sauce mixes are completely melted.
- Turn on the heat again and simmer for approx. 5min, stirring constantly.
【Vegetable Fritto Misto】
- Cut the cauliflower and broccoli into bite-size pieces. Dredge them with 2 tablespoons flour.
- Mix [A] in a bowl. Add the beaten egg and 100 ml water, and mix together to make a batter.
- Dip (1) in the batter, and fry in the hot oil at 180°C.
- Place the rice on a plate, pour curry sauce and top with vegetable fritto misto.