Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, japanese spinach and aubergine curry rice gratin. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Japanese spinach and aubergine curry rice gratin is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Japanese spinach and aubergine curry rice gratin is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have japanese spinach and aubergine curry rice gratin using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Japanese spinach and aubergine curry rice gratin:
- Prepare 2 tablespoons vegetable oil (or any cooking oil)
- Take 1 carrot, sliced into half moons (optional)
- Make ready 1 white onion, finely sliced
- Get 50 g aubergine, sliced
- Get 28 g Japanese curry block
- Make ready 2 cups warm water
- Get Sprinkle of cumin powder
- Make ready To taste salt (optional)
- Get To taste ground white pepper
- Get 25 g spinach
- Get 200 g sushi rice, warm rice
- Make ready Garnish:
- Make ready 100 g grated cheese (any cheese that melts)
Add the sauce and spinach and bring to a boil. If the sauce still looks thick, add a splash of hot water. Aubergine, chickpea & spinach curry; Aubergine, chickpea & spinach curry. Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
Steps to make Japanese spinach and aubergine curry rice gratin:
- In a saucepan on medium heat, part boil the carrots until soft. Drain the carrots in a sieve and place in a bowl and set aside.
- In a medium size pot or wok on medium heat, add cooking oil. Add the onions and sauté until soft and translucent. Then add the aubergines and carrots, then cook until soft. Stir occasionally to cook evenly.
- Add the curry block(s) and warm water. Increase heat to high. Gently stir the curry block to dissolve. Once curry is boiling, reduce heat and let it gently simmer. The sauce will slowly thicken. Tip: if a too thick add a little bit more water, if too runny add a tiny bit more curry block.
- Once curry sauce is to desired consistency, season with cumin powder, ground white pepper and salt (optional). Taste the sauce and adjust (add more cumin, white pepper or salt).
- Now add the spinach and turn off heat after a minute. The spinach cooks very quickly and you do not want to over cook it.
- To assemble place rice into a gratin dish, ladle over the vegetables and curry sauce. Then sprinkle the grated cheese on top.
- Transfer on a baking tray and place in the oven at 180 degrees for 8-10 minutes until curry sauce is bubbling. Then change the oven setting to grill and turn it up to 200 degrees to now colour the top of the cheese for 5-8 minutes. Or until the cheese on top is to desired colour.
- Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.
Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes. Make homemade Japanese curry roux - You can buy an S&B Golden Curry Sauce Mix (no meat contained) and use the half box for this recipe, but I highly recommend making the roux from scratch at home! Cook the ingredients in stages - Divide your ingredients into dense vegetables, tender vegetables, and mushrooms, and cook them in stages. Place in a food processor and chop the spinach to a coarse purée.
So that is going to wrap it up with this special food japanese spinach and aubergine curry rice gratin recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
