Japanese curry with tofu, potatoes and carrots and rice

Ingredients

For 1 serving

• Tofu180 g
• White rice35 g
• Potatoes80 g
• Carrots80 g
• Onion60 g
• Apple40 g
• Curry powder1 tablespoon
• Rice flour10 g
• Tamari1 teaspoon
• Vegetable broth250 ml
• Sunflower oil5 g

Contains: soy, celery,

Method

1. Cook the rice in plenty of boiling water for 12–14 minutes, until tender; drain and keep covered.
2. Meanwhile pat the tofu dry and cut it into 2 cm cubes; peel the potatoes and carrots and cut them into roughly 2 cm chunks, chop the onion and grate the peeled apple.
3. Heat the sunflower oil in a saucepan over medium-high heat and brown the tofu for 5–6 minutes, turning, until golden; set aside.
4. In the same pan fry the onion, potatoes and carrots for 4 minutes over medium heat, until the onion is translucent; add the curry powder and rice flour and toast for 1 minute, stirring.
5. Pour in the vegetable stock a little at a time, stirring to avoid lumps, add the apple and tamari and simmer over low heat for 15 minutes, until the vegetables are tender and the curry is thick and smooth.
6. Return the tofu to the curry, heat for 1 minute and serve next to the rice.