Servings: 2/3
Ingredients:
- 1/4lb of meat, salt, pepper, 1/2 tsp S&B Oriental Curry Powder
- 1/2 small onion, minced (50g)
- 1/2 small, sliced (50g)
- 1/2 tsp Garlic, minced
- 1/2 tsp Ginger, minced
- 1 bay leaf
- 1/2 TBSP S&B Oriental Curry Powder
- 1/2 tsp Garam Masala
- 1 TBSP Flour
- Dash of red pepper flakes, or 1/3 red chili pepper
- 1 TBSP Vegetable Oil
- 1 Small Carrot, sliced (50g)
- 1 Small Potato, Small cubes
- 1 TBSP of Tomato Paste
- 300 ml Hot Water (1tsp veg better than bouillon paste) or just use 300ml of any kind of broth
- 1/2 TBSP Worchestershire sauce or 1/2 tbsp rice vinegar
Serve with rice and mixed greens
and Tofu Bites
Directions
1. Cut the meat into 1" pieces, if using. Rub spices into the meat pieces.2. Mince 50g of the onion and slice the other 50g.
3. Cut the carrot into small round bite-size pieces. Cut potatoes into small cubes.
4. Heat the vegetable oil in a pot over medium heat and stir-fry the minced onion.
5. Once the onion becomes softened, add garlic, ginger, bay leaf, red chili, 1/2 TBSP S&B Oriental Curry powder, and 1/2 tsp garam masala and stir-fry until the ingredients become fragrant.
6. Add meat if using. Then add sliced onions, carrots, and potatoes and continue to stir-fry. Add the tomato puree and lightly stir-fry.
7. Add 300ml vegetable broth and worchestershire sauce. When the mixture comes to a boil, cover the pot with a lid and simmer for 15 minutes. Add salt to taste.
8. Once the carrot pieces are tender, simmer to thicken the sauce. Add more water if sauce is too thick.
