Ingredients (4 servings)
Onion (minced) |
200 g |
Ginger (minced) |
1 tsp |
Garlic(minced) |
1 tsp |
Carrot (cut into bite-size pieces) |
100 g |
Potato (cut into bite-size pieces) |
300 g |
Red bell pepper (cut into bite-size pieces) |
100 g |
Tomato (cut into bite-size pieces) |
150 g |
Vegetable oil |
2 Tbsp |
Flour |
3 Tbsp |
S&B Oriental Curry Powder |
2 Tbsp |
Water |
500 ml |
Ketchup |
1 Tbsp |
Salt |
Pinch |
Pepper |
Pinch |
Rice (cooked) |
As needed |
Directions
- Mince the onion, ginger, and garlic. Cut the carrot, potato, red bell pepper, and tomato into bite-sized pieces.
- Heat the vegetable oil, ginger, and garlic in a pan, and stir-fry until fragrant. Add the onion, and stir-fry for approx. 5 min.
- Add the carrot, potato, red bell pepper, and tomato, and stir-fry for another 2 min.
- Turn off the heat. Add half of the flour, and mix well to coat the ingredients. Add the remaining flour, and mix well.
- Add the S&B Curry Powder. Turn on the heat back on, and stir-fry for approx. 1 min.
- Add the water, tomato ketchup, salt, and pepper, and mix together.
- Bring to a boil, then simmer over low-medium heat for 10 min. Season with salt if necessary.
- Place white rice on a plate, and pour the curry over the rice.