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Author Notes: The best curry rice I have ever eaten is at Hanamaru in my hometown, made by Miyako it is amazing, I can’t quite get mine as good as hers…but when the craving hits this is the next best thing. —Alexandra V. Jones
Food52 Review: This dish is really tasty and slightly sweet -- but not too much so. I used bonelss short ribs as the meat, and enjoyed it; I sliced it really thin and let it cook through mostly before adding the rest of the ingredients. —Victoria Ross
- 2 Potatoes, I used yukons, russets work, medium dice
- 2 carrots, medium dice
- 2 medium onions, thinly sliced
- 1 leek, tough outer leaves removed, cleaned, sliced
- 2 cloves garlic, minced
- 1 inch, piece of ginger, peeled, grated
- 1 small apple, peeled and grated
- 4 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garam masala
- 1 tablespoon madras curry powder
- 1 tablespoon honey
- 2 tablespoons canola oil
- 1/2 pound meat or tofu, I used country style pork ribs because they have great marbling, sliced
- 1/2 stick salted butter
- 1/4 cup AP flour
- 1 tablespoon garam masala or curry powder
- 1 tablespoon tomato paste
- 1 teaspoon hoisin sauce
- In a large pot heat oil over medium heat, add onions, leeks, and garlic, cook down 15 minutes or so until golden, add meat or tofu, and ginger, cook 3 minutes or until ginger becomes fragrant.
- Add the remaining ingredients and simmer for 20 minutes to 30 minutes until carrots are fork tender.
- While your meat and veg simmer prepare roux by melting butter in a small saucepan, add flour, garam masala or curry. Cook 10 minutes over medium low heat, add tomato paste and hoisin, cook five more minutes, then add a ladle of broth from simmering pan, stir until it becomes a paste then add roux to pot, stir well until thick and bubbly. Serve with short grain rice or starch of choice.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0