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.
