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<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Vegetable curry</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Vegetable curry</h1><h2>2 portions — 30 minutes</h2><img src='../media/recipes/vegetable_curry.jpg'/><div class='col2'><p>This recipe is a mixture between two things, Japanese kare(カレー) a milder and more basic version of Indian-style curry, and a poutine roux—ca parait qu'on est Québécois, right?</p><p>We make both Japanese kare and poutine at home, and eventually these two recipes became one because we liked it that way. </p><p>To make your own curry powder see <a href='curry_powder.html'>this page</a>, and to make your own garam masala mix see <a href='garam_masala.html'>this page</a>.</p><p><b>Sweetener</b>. Grated apple, or pear, adds a subtly sweet tone to the dish, balancing the hot and strong spice flavors. It is possible to omit the fruit and to add a bit of sugar instead.</p><p><b>Rice</b>. We usually alternate between basmati rice and short grain white rice(sushi rice). Both work well for this recipe. Note that short grain white rice uses a water to rice ratio of 1.25:1, but preboiling rice for 5 minutes in a 4:1 water to rice ratio and then discarding the water is best for reducing potential arsenic contamination[<a href='https://www.sciencedirect.com/science/article/pii/S0048969720368728' target='_blank'>Source</a>].</p><p><b>Roux</b>. In this recipe we make a quick roux, a proper roux requires constant stirring and a longer cooking time. Keep in mind, the longer a roux is cooked the less thickening power it has, although the deeper the flavor of the roux will be (not important in this case because the roux is primarily a thickener). If you want roux with a deeper flavor, cook it for 15-20 minutes, or until it develops a dark chocolate color(keep in mind that you have to keep stirring the whole time). It's important to remember that <b>roux requires equal parts fat and flour (weight, not volume)</b>.</p><p><b>Cutting root vegetables small</b> We generally cut our root vegetables thin and small so they don't take too long to cook, it is especially important for us when relying on LPG to cook in the summer.</p><p><b>Inorganic arsenic(iAs)</b>. Rice can be a significant source of iAs, especially brown rice because it is concentrated in the outer bran layer(bran is removed in white rice). Cooking the rice in excess water, say using a 1:6 rice to water ratio, reduces iAs up to 60 percent. [<a href='https://www.sciencedirect.com/science/article/pii/S0048969720368728' target='_blank'>Source</a>]. How to cook the rice?<br><b>Method 1:</b> Boil 4 cups(1 cup of water for every cup of rice), add rice and boil for 5 minutes, discard the water, add 1 1/2 cups of fresh water back to the pot with the rice and bring to a boil, then lower to medium and cook until the water is absorbed.<br><b>Method 2:</b> Regardless of the kind of rice you are cooking, bring a pot-full of water to a boil, add the rice and cook it like pasta(15 minutes boiling time for basmati), then drain the water out.<br>Note that soaking rice is also a good way to reduce iAs, but cooking the rice in excess water is a better approach.</p></div><dl class='ingredients'><h3>vegetables</h3><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>A splash</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1, large</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, small</u></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a><u>2, small</u></dt></dl><ul class='instructions'><li>Bring a pot to medium-high heat, add a splash of vegetable oil (olive, sesame or canola) along with <i>1 large</i> <a href='carrots.html'>carrot</a> cut into slices(approx. 1 cm thick), <i>1 small diced</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 small </i> <a href='potatoes.html'>potatoes</a> cut into cubes(approx. 1.5 cm thick). Mix and coat the vegetables with the oil for <u>1 minute</u>.</li><li>Cover the pot with a lid and reduce the heat to low. Let the vegetables cook for <u>10 minutes</u>. Set aside with the lid on.</li></ul><dl class='ingredients'><h3>rice</h3><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a><u>145 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>375 ml</u></dt></dl><ul class='instructions'><li>Rinse <i>145 g (3/4 cup)</i> of <a href='basmati_rice.html'>white basmati rice</a> for a few minutes to get rid of the starch that makes the rice sticky. Basmati rice requires a water to rice ratio of 2:1. Feel free to use <a href='short_grain_white_rice.html'>short grain white rice</a> instead (ratio of 1:1.25 rice to water). To cook rice to maximize the reduction of inorganic arsenic, see the recipe notes above.</li><li>Add the rice to a pot along with a bit of salt.</li><li>Pour <i>375 ml (1 1/2 cups)</i> of boiling water over the rice, then heat the pot(and its contents) at <u>medium-high heat</u>. When the water begins to boil, cover the pot with a lid, then reduce the heat to low. Cook for <u>15 min</u>. Remove from heat and let rest for another <u>5 min</u> with the lid still on. Divide cooked rice into two bowls.</li></ul><dl class='ingredients'><h3>roux</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>13 ml</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>20 g</u></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a><u>3 g</u></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a><u>3 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>1.5 g</u></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>1 small, grated</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>375 ml</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>2.5 g</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>14 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>Heat a pan to medium heat. When the pan is hot, add <i>13 ml</i> of <a href='olive_oil.html'>olive oil</a>(vegan butter, or other neutral oil, like sesame, or canola).</li><li>When oil is hot add <i>13 g</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir the flour into the butter continuously with a whisk(to better take apart clumps of flour). Reduce the heat to low and continue to stir for <u>5-7 minutes</u> to cook the flour. As the mixture heats up, the flour will mix with the fat, swell, before becoming more runny. This is our thickener.</li><li>Add <i>3 g (1 tbsp)</i> of <a href='garam_masala.html'>garam masala</a>, <i>3 g (1 tbsp)</i> of <a href='curry_powder.html'>curry powder</a> and <i>1.5 g (1/2 tsp)</i> of <a href='cayenne_pepper_powder.html'>powdered cayenne pepper</a>(possible to omit, but we like a bit of kick). Mix well.</li><li>Stir in <i>375 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a>(or <a href='water.html'>water</a>, but add 15 ml(1 tbsp) of Japanese-style soy sauce and some <a href='garlic_powder.html'>garlic powder</a> to flavor it up). Add <i>1 small grated</i> <a href='apple.html'>apple</a>(doesn't matter what variety), <i>2.5 g (1/2 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a>(see <a href='mustard_from_seed.html'>mustard from seeds recipe</a>) and <i>14 g (1 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>. Add the cooked carrots and potato mix and simmer for an additional <u>8-10 minutes</u>.</li><li>Season with salt and black pepper, serve over rice with some fermented vegetables on top (see <a href='lactofermentation.html'>lacto fermentation</a>. We like to add sauerkraut, or mild kimchi(we don't use gochugaru in ours, just chili pepper flakes).</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>