INGREDIENTS
- 1 onion (finely sliced)
- 4 carrots (finely sliced)
- 3 sprigs of green onion (thinly sliced)
- 500g potatoes (cubed)
- 3 cloves of garlic (minced)
- 300g rice
- 4 Tbsp sesame seeds
- 6 Tbsp butter
- 3 Tbsp flour
- 2 Tbsp tomato paste
- 1 Tbsp sugar
- 3 Tbsp curry powder
- 3 Tbsp Garam Masala
- 2 Tbsp soja sauce
- 800ml vegetable broth
PREPARATION
- Cook rice.
- Peel and cut the potatoes into small cubes.
- Peel and thinly cut carrots, onions, and green onions.
- Peel and mince garlic.
- Melt half the butter in a pot and sauté the onions for 5 minutes until they start turning translucent.
- Add garlic and carrots and sauté for another minute, stirring regularly.
- Add potatoes and broth and simmer for about 10-15 minutes.
- In the meantime, melt the rest of the butter (3 Tbsp) in a small pot. Add flour and keep stirring constantly with a wooden spoon. Cook for around 2-3 minutes until the roux smells slightly nutty. Add tomato paste, sugar, Garam Masala, curry powder and soja sauce. Keep mixing until a paste has formed.
- Mix the paste into the broth as soon as the potatoes are tender (test potatoes for tenderness with a knife). Simmer for another 2-3 minutes until the paste has dissolved.
- Serve the curry with rice. Top with thinly sliced green onions and sesame seeds.