Curry Rice
Authentic curry rice is traditionally complex and time-consuming, but with curry blocks now widely available at supermarkets, putting together a quick and easy curry meal is a breeze. While I'm not a huge curry fan myself, my little one absolutely loves it—any dish with curry is polished off in seconds. This time, I steamed some premium imperial tribute rice (over 30 yuan per jin) and paired it with a rich, fragrant curry. Even without any meat, my child licked the plate clean. As a mom, nothing makes me happier than seeing my kid enjoy a good meal.
Ingredients
Rice
200 g
Potato
1
Carrot
1/2
Onion
1/2
Garlic
2
Salt
a pinch
Black sesame
a pinch
Instructions
1
Step 1
Measure the rice into a jar, fill it with water, and soak for about 40 minutes.
2
Step 2
Steam in a steamer until cooked through.
3
Step 3
Wash the carrot, potato, and onion.
4
Step 4
Cut into evenly sized chunks.
5
Step 5
Heat oil in a pan, add the minced garlic, and fry until fragrant.
6
Step 6
Add the onion and fry until fragrant.
7
Step 7
Add the carrot and potato. Rinse the potato beforehand to wash off the starch.
8
Step 8
Pour in an appropriate amount of water and bring to a boil.
9
Step 9
After a few minutes, when the potato is tender, drop in a block of curry and cook until the curry melts and the sauce thickens. Season with a pinch of salt.
10
Step 10
Take a small bowl, line the inside with plastic wrap for easy unmolding, fill with rice, and press down firmly.
11
Step 11
Invert the rice onto a plate, sprinkle with toasted black sesame seeds, and ladle the curry potato over the top.
12
Step 12
Finished dish.
13
Step 13
Finished dish.
