Japanese-Inspired Curry
- Moutarde
- Blé
- Sulfites
- Soya
- Lait
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
Ingrédients
250 g
Bœuf haché
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
30 g
Gingembre
2 pièce(s)
Gousses d'ail
150 g
Pomme de terre à chair jaune
2 pièce(s)
Carotte
9 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Sésame, Soya, Sulfites, Arachides, Lait, Noix, Blé)
1 cs
Sauce Worcestershire
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 cs
Ketchup
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Lait, Noix, Oeuf, Crustacés, Blé, Gluten)
2 pièce(s)
Oignon vert
2 pièce(s)
Concentré de bouillon de bœuf
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Poisson, Moutarde, Sésame, Lait, Oeuf, Blé)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
⅓ cc
Sel*
⅓ cc
Poivre*
Instructions
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat.
- Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- Thinly slice green onion. Seperate greens and whites.
- Peel, then mince or grate garlic.
- Peel, then mince or grate ginger.
- To a medium bowl, add soy (ponzu) ketchup, worchestershire, soy, beef concentrate, and 2 tbsp water. Whisk to combine.
- Line a baking sheet with foil.
- To a large bowl, add beef, panko, 1/2 tsp (1 tsp) garlic, 1/2 tsp (1 tsp) ginger, 1 tbsp (2 tbsp) green onion. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Drizzle 1/2 tsp (1 tsp) over meatballs. Roast in the middle of the oven for 10 - 12 min or until browned and cooked through.**
- Heat a large pot over medium-high. When hot add 1 tbsp (2 tbsp) oil, the whites of the green onion, Indian Spice Blend, remaining ginger, and remaining garlic.
- Cook for 1 min, stirring often, until fragrant.
- Add potatoes and carrots. Cook for 2-4 min, stirring often, until veggies have slightly softened. Season with salt and pepper.
- To the pot, add soy (ponzu) - mixture.
- Reduce to medium. Simmer for 6-8 min, stirring often, until veggies are tender.
- Fluff rice with a fork, add 1 tbsp (2 tbsp) butter, and half the green onions.
- Divide curry, meatballs, and rice between bowls.
- Sprinkle remaining green onions over top.
