Curry Rice - Japanese style

I finally perfected my Japanese Curry Rice. Or at least I think I did anyway. The curry it's self is very easy so I really don't know why people bother with the Curry blocks that you can buy in most supermarkets. Made this last night and it was a hit.

WHAT YOU'LL NEED:

1 onion, thinly sliced

1 tsp of Rice Wine Vinegar

half a carrot, grated

1 tomato, chopped

2 cups of stock

3 bay leaves

1 tsp of curry powder

1 tsp of garam masala

2 or 3 cloves of garlic, crushed

1 to 2 tsp of ginger, crushed

Olive Oil

Margarine

Flour (I use potato flour as it is gluten free)

Rice

WHAT YOU'LL DO WITH IT:

Heat the oil in a large saucepan and saute the onions until they are soft. Add the Rice Wine Vinegar and stir. Set the onions to one side.

Heat the margarine and add the flour mixing it till the two combine. Add garlic and ginger and stir for just a few moments. Add the grated carrot and stir till soft then add the stock a little at a time making sure to stir it so the flour dissolves into the stock with out creating lumps. Once all the stock is in the pot put the onions back in along with the chopped tomato, curry powder, bay leaves and garam masala. Stirring, bring it to the boil then let it simmer for about 30 minutes.

This is the basic sauce and at this point you can put any vegetable you like in to cook. I like to add corn, peas, zucchini, egg plant, mushrooms, spinach and sometimes potato to the sauce but it's really up to you.

Serve with steamed rice.