Kare Rice

Name: Kare Rice, Traditional Japanese Curry with Vegetables and Sticky Rice
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of White onion; 1 Tsp of Salt; 400 ML of Water; 1 Piece of Vegetable stock cube; 20 Grams of Salted vegan butter; 10 Grams of Ginger garlic paste; 20 Grams of Plain flour; 5 Grams of Curry powder; 2 Grams of Garam masala; 15 ML of Tamari; 8 Grams of Ketchup; 5 Grams of Brown sugar; 1 Piece of Carrot; 250 Grams of New potatoes; 250 Grams of Chestnut mushrooms; 100 Grams of Sugar snap peas; 40 Grams of Spring onion; 150 Grams of Jasmine rice; 300 ML of Water; 5 Grams of White sugar; 15 ML of Rice vinegar; 10 Grams of Black sesame seeds

Traditional Japanese Curry with Vegetables and Sticky Rice

Kare rice is a staple in Japan. It's made with a roux of flour, butter and curry powder.

26 Reviews

Cals 695 · Prot 20 · Carbs 140 · Fat 13

Vegan

40 min

Kare Rice, Traditional Japanese Curry with Vegetables and Sticky Rice

Kare rice is a staple in Japan. It's made with a roux of flour, butter and curry powder.

26 Reviews

Cals 695 · Prot 20 · Carbs 140 · Fat 13

Vegan

Ingredients

Curry sauce

White onion

1 Piece

Salt

0.5 Tsp

Water

400 ML

Vegetable stock cube 15*

1 Piece

Salted vegan butter

20 Grams

Ginger garlic paste

10 Grams

Plain flour 10*11*

20 Grams

Curry powder

5 Grams

Garam masala

2 Grams

Tamari 9*

15 ML

Ketchup

8 Grams

Brown sugar

5 Grams

Vegetables

Carrot

1 Piece

New potatoes

250 Grams

Chestnut mushrooms

250 Grams

Sugar snap peas

100 Grams

Spring onion

40 Grams

Sticky rice

Jasmine rice

150 Grams

Water

300 ML

White sugar

5 Grams

Rice vinegar

15 ML

Black sesame seeds 3*

10 Grams

Allergens

*15 Celery, *10 Wheat, *11 Gluten, *9 Soya, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2905 / 695
Fats (g)	12.7
of which saturated (g)	5.5
Carbohydrates (g)	140
of which sugars (g)	20.2
Fibers (g)	11.9
Proteins (g)	20.4
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry onion

Peel and finely slice the onion. Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 7 min until softened.

2 Prep

Meanwhile, peel and chop the carrot into chunks. Chop the potato into bite-sized pieces. Roughly chop the mushrooms. Boil the measured water and dissolve the stock cube in it.

3 Boil rice

Meanwhile, add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered.

4 Add vegetables

Meanwhile, once the onions have softened, add the butter and ginger garlic paste. Cook for 30 sec until the butter has melted. Add the flour, curry powder and garam masala. Stir until a paste forms. Add the carrots, mushrooms and potatoes and cook for 5 min.

5 Simmer

Slowly add the stock, continuously stirring. Add the sugar snap peas, tamari, ketchup and brown sugar. Cover the pot with a lid and simmer for 15 min or until the vegetables are tender.

6 Serve

Meanwhile, trim and slice the spring onions. Once the rice is cooked, fold in the sugar, rice vinegar and sesame seeds. Serve the curry alongside the sushi rice in shallow bowls. Garnish with the spring onion.

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