Carrot juice curry

Ingredients

• 500 g beef chuck for braising
• 400 g carrots
• 300 g yellow onions
• 400 g waxy potatoes
• 2 cloves garlic cloves
• 20 g fresh ginger
• 2 tbsp neutral oil
• 900 ml water or light chicken broth
• 120 g Japanese curry roux blocks (mild or medium)
• 1 tbsp soy sauce
• 300 g Japanese short-grain rice
• to taste salt

Method

1. Rinse the rice in cold water until the water runs clear, then cook it according to the Japanese method (volume of water equal to the volume of rice, covered, then rested off the heat).
2. Cut the beef into large cubes, peel and cut the carrots into thick biased slices and the potatoes into wedges; thinly slice the onions, mince the garlic and grate the ginger.
3. Heat the oil in a heavy Dutch oven and sear the beef cubes on all sides until browned, then set aside.
4. In the same Dutch oven, melt the onions over medium heat until they are translucent and slightly browned, scraping up the browned bits.
5. Add the garlic and ginger, cook briefly until fragrant, then return the beef, carrots and potatoes.
6. Cover with the water or broth, bring to a simmer, skim if necessary, then let simmer gently over low heat, covered, until the meat and vegetables are tender and some carrots begin to melt into the juices.
7. Break up the curry roux blocks, dissolve them separately in a ladle of hot broth, then pour back into the Dutch oven off the heat, stirring to avoid lumps.
8. Return to very low heat and let thicken, stirring regularly until you get a sauce that coats the spoon, smooth and glossy; add the soy sauce and adjust the salt.
9. Let rest for a few minutes off the heat: the sauce will thicken slightly more, just like at a Japanese restaurant.
10. Serve the rice on one side of a shallow bowl and spoon the curry generously on the other, without mixing the two in advance.

Nutrition

Per serving

Energy

805.7 kcal

Protein

36.2 g

Carbohydrate

107.48 g

Fat

25.45 g

Fibre

7.63 g

Calcium

47.5 mg

Iron

1.02 mg

Magnesium

21.5 mg