Delicious Homemade Curry Rice
Easy and Flavorful Curry Rice Recipe
Experience the perfect harmony of aromatic curry and fluffy rice! This recipe will guide you through making a simple yet rich and satisfying curry rice. It’s a beloved comfort food for all ages, so let’s make it deliciously at home.
Main Ingredients
- 1 medium Potato
- 1 medium Onion
- 1 medium Sweet Potato or Kabocha Squash
- 1/3 Carrot
- 1/4 head Broccoli (optional)
Seasoning & Others
- 3 blocks of solid curry roux (approx. 75g, your preferred flavor)
- 1 Tbsp Butter
- 4 cups Water (approx. 800ml)
- Warm cooked rice (for serving)
- 3 blocks of solid curry roux (approx. 75g, your preferred flavor)
- 1 Tbsp Butter
- 4 cups Water (approx. 800ml)
- Warm cooked rice (for serving)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all your vegetables for the curry. Peel the potato, onion, sweet potato (or kabocha squash), and carrot. Cut them into bite-sized pieces. Aim for about 1.5 to 2 cm cubes; cutting them too small might cause them to disintegrate while cooking. If using broccoli, separate it into florets that are easy to eat.
Step 2
Heat a wide pot over medium heat. Add 1 tablespoon of butter and let it melt slowly. Be careful not to burn the butter, and wait until a gentle aroma is released.
Step 3
Once the butter has melted, add the chopped potato, onion, sweet potato (or kabocha squash), and carrot. Sauté over medium-low heat for about 5 minutes, until the vegetables become slightly translucent and lose some of their raw crunchiness. This sautéing step is crucial for deepening the curry’s flavor.
Step 4
After sautéing the vegetables, pour in 4 cups (approx. 800ml) of water. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer for about 10-15 minutes, or until the vegetables are tender.
Step 5
When the vegetables are almost cooked through, add the 3 blocks of solid curry roux. Stir continuously until the roux is completely dissolved and there are no lumps. It’s important to keep stirring to prevent the curry from sticking to the bottom of the pot. Simmer over low heat until the curry thickens to your desired consistency.
Step 6
If you’re using broccoli, add it at this stage. If it’s pre-blanched, rinse it under cold water and drain before adding. If using raw broccoli, let it simmer in the curry for another 2-3 minutes. Avoid overcooking broccoli, as it can become mushy; preserving its slight crispness is best.
Step 7
Check if the curry has reached your desired thickness and if the firmer vegetables (like potatoes and carrots) are easily pierced with a fork. Once everything is cooked and the curry is nicely thickened, turn off the heat. If it seems too thick, you can add a little more water to adjust the consistency.
Step 8
Serve the delicious homemade curry rice generously over a bed of warm, fluffy rice. It’s ready to be enjoyed! For an extra treat, pair it with kimchi or pickles to your liking. Enjoy your meal!
