Start by dicing
onions
,
garlic
, add oil to a big pan and fry till translucent. Cut
carrots
into favorable shapes (circles, half circles or squares) and dice
small potatoes
into 1cm cubes. Start boiling
rice
according to package instructions. Add the vegetables in with the onions, and top up with
water
and
stock cubes
. Cook with lid on until the carrots and potatoes are almost done (5
⏱️ timer
min). Start preparing your spice slurry: in a mug combine
all purpose flour
,
curry powder
,
garam masala
and something for spice like
sambal oelek
. Add in enough water to make a slurry, thin enough to easily dissolve in the pot. If the slurry is too thick you'll get lumps. Add the slurry into the pot and stir. The curry should thicken up nicely during a few minutes. Cook for about 5 more minutes to allow for the flour to cook through. Serve in a deep plate by filling half with the boiled rice and the other half with the curry. Top up with a store bought crispy fried chicken, or vegan orient disk (from lidl), or cubed and marinated fried tofu.
onions: 4,
garlic: 2 cloves,
carrots: 4,
small potatoes: 4,
rice: 300 g,
water: 1 l,
stock cubes: 2,
all purpose flour: 2 tbsp,
curry powder: 1 tbsp,
garam masala: 1 tbsp,
sambal oelek: 1 tsp