Fat Free Karei Rice (Japanese style Curry Rice) by Miyoko Schinner. I haven't had Japanese curry in years and this tastes exactly as I remember it. It's a mild slightly sweet curry. I used 2 tablespoons of curry powder since I didn't want it too spicy to serve to guests - you can always add more at the end. I used 2 tablespoons of low sodium soy sauce and felt it didn't need any more. I chose to use maple syrup - and instead of thickening the sauce with rice and soy milk, I skipped that step and added a slurry of corn starch/water (2 tablespoons corn starch to 1/2 cup cold water) then quickly boiled the curry to thicken. Sadly there were no leftovers - it was so good.
http://www.drmcdougall.com/misc/2008nl/jun/080600.pdf - scroll down towards the end.
Fat Free Karei Rice (Japanese style Curry Rice) by Miyoko Schinner
Serve over brown rice.
2 large onions, sliced or minced
Water for sautéing
2 to 6 tablespoons Japanese curry powder
4 cups vegetable stock
1 apple, peeled and grated into a fine pulp
3-4 tablespoons soy sauce
2 tablespoons Agave or sweetener of choice
2 cups cubed waxy potatoes
2 carrots, sliced
2 cups of additional vegetables or meat substitute of choice (mushrooms, broccoli florets, extra firm tofu, etc.)
½ cup rice (uncooked)
1/4 cup soy milk
In a heavy bottom sauce pan, saute the onions in a small amount of water, covered, until tender. Add the curry powder, stir to combine, then add the stock, apple, soy sauce, sweetener of choice and vegetables. Partly cover and simmer until the vegetables are tender.
Next, carefully, drain the liquid in the pot into another pot. Add the uncooked rice, cover, and simmer on low until the grains are tender, about 15 minutes. Place in a blender and blend until thick, creamy and velvety. Pour back into the larger pot with the vegetables, add the soy milk, and reheat for a few minutes.
Adjust seasoning if necessary. Serve over hot brown rice
