Vegetable Curry Rice

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


  1. Mince the onion, ginger, and garlic. Cut the carrot, potato, red bell pepper, and tomato into bite-sized pieces.
  2. 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.
  3. Add the carrot, potato, red bell pepper, and tomato, and stir-fry for another 2 min.
  4. Turn off the heat. Add half of the flour, and mix well to coat the ingredients. Add the remaining flour, and mix well.
  5. Add the S&B Curry Powder. Turn on the heat back on, and stir-fry for approx. 1 min.
  6. Add the water, tomato ketchup, salt, and pepper, and mix together.
  7. Bring to a boil, then simmer over low-medium heat for 10 min. Season with salt if necessary.
  8. Place white rice on a plate, and pour the curry over the rice.