The Curry Rice Got an Upgrade

I'm experimenting with a different type of curry rice, you know, those that you usually seen in the restaurant. Is it difficult to make? Nope, and it's healthier than the usual curry rice because now we have some colorful veggies :).

Yield: 2 person

What you need:

Curry Sauce:

1/2 pack Curry block. This time I use Glico brand 'LEE'. It's supposedly 10 times spicier, yeah right, still OK, not spicy at all, but definitely taste stronger than House's Vermont Curry

450 ml chicken stock (the recipe on the packet will ask you to add in 350 ml water but I find that it's too thick)

1 onion, sliced big

2 carrots, cut big

2 potatoes, cut big

1 apple, puree

Stir fry:

1 tbsp dried chili (yeah, I like this stuff)

1 orange pepper, charred and filmed, sliced big

2-3 Japanese eggplants, sliced by length

1/2 pack nameko mushroom

50 gr brussel sprouts, halved

150 gr shabu shabu meat

Seasoning: mirin, salt, pepper

How to:

Sauce:

1. On a sauce pan, saute onion until soft, then add on carrots and potatoes.

2. Add on chicken stock and bring to boil. Once boil, add on apple puree and curry block.

3. Boil until carrots and potatoes are soft.

Stir fry:

1. On a wok, saute dried chili until fragrant then add all veggies except orange pepper. Add on mirin accordingly as eggplants require lots of liquid to get soft. Close the wok with a lid for 5 minutes.

2. Once Eggplants are soft, add on orange pepper, keep on stir frying.

3. Add on shabu shabu meat, and cook until it's done.

Assemble:

1. On a plate, add rice on the half of the plate, and curry sauce on the other half. Then add the stir fried veggie and meat in the middle.

Enjoy!