Tangy Tomato Curry Rice: A Flavorful Twist!
Tangy Tomato Curry Rice: A Flavorful Twist!
Sunday Special: Mom’s Homemade Tomato Curry Rice and Curry Tteokbokki
You already know how wonderfully tomatoes and curry complement each other, right? We’re bringing you a special ‘Tomato Curry Rice’ that becomes extraordinary with just the addition of fresh tomatoes. Plus, a recipe for ‘Curry Tteokbokki’ using leftover curry! It’s a delightful dish that both kids and adults will adore. Elevate your ordinary Sunday lunch with these delicious and unique flavors.
Ingredients- Cooked rice
- Curry powder (your preferred brand)
- Tomatoes (2 medium)
- Potatoes (2 medium)
- Carrot (1/2 medium)
- Onion (1 medium)
- Minced garlic (1 Tbsp)
- King oyster mushrooms (1)
- Cooking oil
Cooking Instructions
Step 1
Prepare all your vegetables. Wash them thoroughly. Peel the potatoes, carrot, and onion. Cut them into bite-sized pieces, such as 1.5cm cubes or half-moons, according to your preference. Slice the king oyster mushrooms into 2-3cm lengths.
Step 2
Heat 2-3 tablespoons of cooking oil in a deep pot or pan over medium-low heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Infusing the oil with garlic first adds a wonderful depth to the curry.
Step 3
Add the chopped onion to the pot and increase the heat to medium. Sauté the onions until they become translucent and start to sweeten, about 5-7 minutes. The longer you sauté the onions, the richer and more flavorful your curry rice will be.
Step 4
Add the prepared carrots and potatoes to the pot. Continue to sauté over medium-high heat for about 3-4 minutes until the edges of the potatoes begin to look slightly translucent. This step helps the vegetables absorb flavor and retain a pleasant texture.
Step 5
Toss in the sliced king oyster mushrooms and stir-fry with the other vegetables for another 1-2 minutes. The mushrooms will release some moisture, which helps to blend the flavors.
Step 6
Pour enough water or broth into the pot to cover about two-thirds of the vegetables. Bring to a boil, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes. Check occasionally to prevent boiling over and add a little more liquid if needed.
Step 7
In a separate small bowl, mix the curry powder with 1-2 cups of cold water or broth until smooth. Pour this mixture into the pot with the vegetables, stirring continuously to prevent lumps. Lower the heat and let it simmer gently for about 5 minutes until the curry thickens. Stir occasionally to prevent sticking to the bottom.
Step 8
Cut the fresh tomatoes into large chunks (about 2cm). Add them to the curry in the final stages of cooking. Stir gently once or twice and then turn off the heat. Cooking the tomatoes briefly preserves their fresh, tangy flavor and adds a vibrant touch.
Step 9
Serve the tomato curry rice hot over a bowl of fluffy cooked rice. Enjoy!
Step 10
Tip: When reheating leftover curry, try adding milk instead of water. It adds a wonderfully creamy and smooth texture to the curry.
Step 11
If you’re tired of eating curry rice for consecutive meals, transform your leftover curry into delicious ‘Curry Tteokbokki’! Soak rice cakes for tteokbokki in water for about 10 minutes beforehand, so they cook quickly when added to the curry sauce.
Step 12
To make Curry Tteokbokki, add the soaked rice cakes to the simmering curry sauce and cook for another 3-5 minutes until the rice cakes are tender and chewy. It’s a fun way to enjoy a snack with a completely different texture and appeal compared to curry rice, using the same flavorful curry base.
