Japanese curry with tofu, potatoes and carrots

Ingredients

For 1 serving

• Tofu150 g
• Potatoes100 g
• Carrots60 g
• Onion50 g
• Curry powder1 teaspoon
• All-purpose flour10 g
• Butter5 g
• Soy sauce1 teaspoon
• White rice50 g

Contains: gluten, lactose, soy,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with about one and a half times its volume of water, bring to the boil, turn the heat to the minimum, cover and cook for 15 minutes without lifting the lid, until the water is absorbed.
2. Meanwhile peel and chop the onion; peel the potatoes and carrots and cut them into roughly 2 cm chunks.
3. Melt the butter in a saucepan over medium-low heat and cook the onion for 5 minutes, until soft and golden. Add the plain flour and curry powder and stir for 1 minute, until it forms a fragrant paste.
4. Add the potatoes and carrots and pour in a couple of glasses of water in a thin stream, stirring to dissolve any lumps. Bring to the boil and cook over low heat for 15 minutes, stirring now and then, until the vegetables are tender and the sauce is thick and smooth.
5. Meanwhile drain the tofu, pat it dry and cut it into roughly 2 cm cubes. Add it to the curry with the soy sauce and heat for 3 minutes, until hot through.
6. Fluff the rice with a fork and serve it on the plate with the curry alongside.