Japanese vegetable curry with rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato400 g (≈ 2 potatos) (100 g (≈ 0.5 potato))
• Carrot240 g (≈ 4 carrots) (60 g (≈ 1 carrot))
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Curry powder16 g (4 g)
• All-purpose / plain flour32 g (8 g)
• Sunflower / vegetable oil40 g (10 g)
• Soy sauce32 g (8 g)
• White sugar12 g (3 g)
• Vegetable stock cubes12 g (3 g)
• White rice (long grain)300 g (75 g)

Method

1. Start the rice: 12 minutes, lid on.
2. Fry the onion in the oil 6 minutes; add cubed potato and carrot, stock cube and 250 ml water per serving; simmer 15 minutes.
3. Stir flour and curry powder into a paste with a little water, add with soy and sugar; simmer 5 minutes until thick.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Make ahead: cook in port and freeze in portions.
• Contains: Celery, Gluten, Mustard, Soy — always check the labels of what you buy.