Ingredients
- 1 TBSP cooking oil
- 350 g white onions, cut into 2-3 cm pieces
- 100 g carrots, peeled and chopped into half circles, about 1 cm thick
- 150 g potatoes, peeled and cut into 2 cm chunks
- 450 g firm tofu, pressed under a plate with paper towel to remove water and cut into 2-3 cm cubes
- S&B Golden Curry Japanese Curry Mix
- Rice, five serves
Method
- Stir fry onions in oil until softened. Add carrots and potatoes and stir fry for about 5 mins.
- Add 540 ml water and tofu. Cover and simmer for about 15 minutes until vegetables are tender. Meanwhile, wash rice and cook.
- Break S&B Golden Curry into pieces and add to vegetables. Stir on low heat until curry pieces are combined and sauce has thickened. Serve with rice and enjoy!
Product used in recipe
- S&B - S&B GOLDEN CURRY MEDIUM HOT 92G
