Easy Curry Rice
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Ingredients
- 2 Cups of Short Grain Rice
- 2 Onions
- 1 Carrot
- Some Sweetcorn
- Some beef
- 1 potato
- 2 Cloves of Garlic
- Large curry block
- 7 Cups water
- Maggi liquid seasoning (or stock cube)
My friend Deb showed me how to do this many years ago and I have eaten this dish in both Japan and Korea. This knowledge has gotten me through some of my most fiscally-challenged batchelor years, and it is my pleasure to pass on the info.
There are many ways to do this, and mine is really the easiest/cheating version, but it still delivers and was one of the first stepping stones in my own culinary journey.
Serves around 6
- Slice your onions and dice the garlic. Get them going in the pan (low-medium heat), because they're going to be there for a while.
- Peel and Slice your carrot.
- Slice your beef into small, bitesized chunks.
- After about half an hour, your onions will have halved in size and you'll be wondering if it was possible for an onion to evaporate. This is a good thing. I think they're best when they're stringly and light brown and they've been stewing in the pan for a while.
- Season your beef with salt and pepper, stick it in a pan on a high heat browning on all sides.
- Throw your beef and onions into a big saucepan, add the water and a few splashes of the seasoning.
- A little while later, add the carrot. Add the potato (peeled and chopped into similar sized chunks) not long after the carrot.
- Once it's all started boiling, throw some sweetcorn in, and break your curry block down, adding pieces and stirring constantly.
- You should have achieved the right consistency after about 10 minutes, and it's then just a case of making sure your veggies are done.
- Serve with the rice.
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Larph saysThank you, Tia :)
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WhiteOnRiceCoup saysWow, this really is easy! It's a delicious keeper! :)
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Mmm. Simply delicious. Lovely photo, too! :)