Sweet Potato and Vegetable Curry Rice
Sweet Potato and Vegetable Curry Rice
How to Make Delicious Curry Rice with Sweet Potatoes Using Ottogi Curry Powder
A hearty and flavorful curry rice made with tender sweet potatoes, soft potatoes, and tender pork.
Ingredients- Pork tenderloin for curry, 270g
- 1 medium potato (approx. 150g)
- 1 medium sweet potato (approx. 160g)
- 1/4 carrot (approx. 60g)
- 1.5 large onions (approx. 250g)
- 900ml water
- 100g Ottogi Curry Powder (1 packet + 2 Tbsp)
- 10g butter (or cooking oil)
Cooking Instructions
Step 1
First, prepare 270g of pork tenderloin, which is lean and perfect for curry. If you bought it pre-cut for curry from the butcher, give it a quick rinse. You can also use other cuts of pork or beef according to your preference.
Step 2
Cut 1 medium potato into bite-sized cubes, about 1.5cm thick. Cutting all vegetables to a similar size ensures even cooking and a beautiful presentation. Feel free to adjust the size to your liking.
Step 3
Wash 1 medium sweet potato thoroughly, leaving the skin on. Cut it into pieces similar in size to the potatoes. Rinse it gently under running water to remove any residual skin particles or starch. Keeping the skin on adds a lovely purplish hue to the curry and a beautiful visual contrast to the potatoes.
Step 4
Carrots are harder than potatoes and sweet potatoes, so cut them slightly smaller than the other vegetables. This helps ensure they cook at the same rate. The natural sweetness of carrots will deepen the curry’s flavor.
Step 5
Chop 1.5 large onions into pieces similar in size to the potatoes and sweet potatoes. Onions become sweeter as they cook, so using plenty will enhance the overall flavor.
Step 6
Melt 10g of butter (or cooking oil) in a heated wok or pot. Add the prepared pork tenderloin and stir-fry until it’s about 70-80% cooked. You don’t need to cook it completely, as it will finish cooking in the curry broth. Searing it partially helps retain its juices.
Step 7
Once the pork is partially cooked, add the cubed potatoes and carrots. Stir-fry them briefly with the pork. Hold off on adding the sweet potatoes at this stage, as they can become too soft and mushy if cooked for too long with other ingredients. They will be added later with the onions.
Step 8
Pour in 900ml of water. While one 100g packet of Ottogi curry powder typically calls for 700ml of water, we’re adding an extra cup (about 200ml) today because we have a generous amount of meat and vegetables. We’re also adding a bit more curry powder than the packet suggests for a richer flavor.
Step 9
Once the water comes to a boil, add the onions and sweet potatoes when the potatoes and carrots are about 70-80% cooked. Simmer for about 5 more minutes. Be careful not to overcook the sweet potatoes, as they can disintegrate. They are ready when they can be easily pierced with a fork. Adjust the cooking time based on how tender the vegetables are.
Step 10
When all ingredients are tender, turn off the heat completely. Add the Ottogi curry powder – we used the 100g packet plus an additional 2 tablespoons (about 120g total) due to the generous amount of ingredients. Stir the curry powder thoroughly until it’s completely dissolved and there are no lumps. Then, turn the heat back on to low and simmer for a few minutes until the curry thickens. You can adjust the amount of water and curry powder based on your preferred consistency and the quantity of ingredients.
Step 11
Serve a generous portion of warm rice in a bowl. Ladle the homemade curry over the rice. For an optional touch, sprinkle a little parsley flakes on top for a pop of color and fresh aroma.
Step 12
Enjoy your hearty curry rice, packed with delicious pork and an abundance of vegetables!
