Kare Raisu

Ingredients for 3 servings:

• 3 onions, red
• 5 large carrots
• 1 kg potato(s), waxy
• 2 cloves garlic
• 10 g ginger
• 1 apple
• 400 g seitan
• 200 ml apple juice
• 1 liter of water
• 2 ½ tbsp garam masala
• 4 tbsp, heaped curry powder, mild
• 1 dash of soy sauce
• some flour
• some vegetable broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Japanese curry rice

Chop the onions into small pieces and add them to a large pot with a good splash of oil. Then press both the ginger and garlic in the garlic press. This is best done over a pot, as a lot of the ginger juice runs out. Fry over medium heat until the onions are translucent. Then coat the whole thing with flour until it becomes a bit like a porridge. Add the water and the mild apple juice and bring everything to a boil. Next, add the finely chopped carrots and potatoes. Then add 3-4 tablespoons of stock and season to taste. It’s best to experiment and see how you like it. You can always adjust the seasoning at the end. Add the curry powder and garam masala and stir. Finely grate or mash the apple and add it to the pot. Now simply simmer uncovered for about 20 minutes. I also briefly turn the heat up to very high so that the sauce thickens well. Finally, the seitan or tofu is added and we season everything again with a few dashes of soy sauce and perhaps some of the other spices or broth. Serve with rice.