Apple, peanut & sweet potato karē raisu curry
For this new Japanese curry recipe (karē raisu) I reached an umami flavour by balancing out very different, yet complimentary, flavours. My chicken-style fried tofu (see the recipe) really adds to it!
Ingredients
Directions
Step 1
Cook the rice following instruction and set aside.
Step 2
Prep my chicken-style tofu (see recipe).
Step 3
Grate the shallots and pear. Dice the sweet potato. Blend 2tbsp peanuts.
Step 4
In a bowl, dissolve the curry paste and coconut cream in the vegetable stock. Set aside.
Step 5
In a frying pan, heat the coconut oil and throw in the grated shallots and pear. Sauté for 1-2mn until fragrant, then add sweet potato dices and stir well.
Step 6
Add the curry-coconut-stock mix, reduce to low-medium heat and cook for 20-25mn until the liquid thickens to a cream and the sweet potato is tender.
Step 7
Throw in the baby spinach and the peanuts mix. Stir well and add the Vegant Nuoc Mam for an umami taste.
Step 8
Serve immediately with rice, tofu and sprinkle coriander-peanuts on top!
