Japanese spinach and aubergine curry rice gratin

Name: Japanese spinach and aubergine curry rice gratin
Yield: 2 serving
Cuisine: British
Ingredients: 1 carrot, sliced into half moons (optional); 2 tablespoons vegetable oil (or any cooking oil); 1 white onion, finely sliced; 50 g aubergine, sliced; 28 g Japanese curry block; 2 cups warm water; Sprinkle of cumin powder; To taste salt (optional); To taste ground white pepper; 25 g spinach; 200 g sushi rice, warm rice; 100 g grated cheese (any cheese that melts)

Nadine Schweitzer @deanyeatsworld

I first ate this dish at Coco curry house. This soon became my new favourite dish and now I order this every time.

This has the perfect combination for me. My love of rice, curry and cheese all in one dish along with some vegetables for balance.

I wanted to recreate this at home as I usually always have the ingredients in my larder. Any vegetables can be used make this dish.

I hope you enjoy making and eating my version of the Japanese curry gratin.

#eattherainbow 🌈
#recreation
#Japanese
#Japanesecurry
#Japanesegratin
#aubergine
#spinach
#currysauce
#cheese

I first ate this dish at Coco curry house. This soon became my new favourite dish and now I order this every time.

This has the perfect combination for me. My love of rice, curry and cheese all in one dish along with some vegetables for balance.

I wanted to recreate this at home as I usually always have the ingredients in my larder. Any vegetables can be used make this dish.

I hope you enjoy making and eating my version of the Japanese curry gratin.

#eattherainbow 🌈
#recreation
#Japanese
#Japanesecurry
#Japanesegratin
#aubergine
#spinach
#currysauce
#cheese

Nadine Schweitzer @deanyeatsworld

I first ate this dish at Coco curry house. This soon became my new favourite dish and now I order this every time.

This has the perfect combination for me. My love of rice, curry and cheese all in one dish along with some vegetables for balance.

I wanted to recreate this at home as I usually always have the ingredients in my larder. Any vegetables can be used make this dish.

I hope you enjoy making and eating my version of the Japanese curry gratin.

#eattherainbow 🌈
#recreation
#Japanese
#Japanesecurry
#Japanesegratin
#aubergine
#spinach
#currysauce
#cheese

I first ate this dish at Coco curry house. This soon became my new favourite dish and now I order this every time.

This has the perfect combination for me. My love of rice, curry and cheese all in one dish along with some vegetables for balance.

I wanted to recreate this at home as I usually always have the ingredients in my larder. Any vegetables can be used make this dish.

I hope you enjoy making and eating my version of the Japanese curry gratin.

#eattherainbow 🌈
#recreation
#Japanese
#Japanesecurry
#Japanesegratin
#aubergine
#spinach
#currysauce
#cheese

Saved

Ingredients

2 serving

1carrot, sliced into half moons (optional)
2 tablespoonsvegetable oil (or any cooking oil)
1white onion, finely sliced
50 gaubergine, sliced
28 gJapanese curry block
2 cupswarm water
Sprinkle of cumin powder
To taste salt (optional)
To taste ground white pepper
25 gspinach
200 gsushi rice, warm rice
Garnish:
100 ggrated cheese (any cheese that melts)

Saved

Steps

1

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.
2

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.
3

Add the curry block(s) and warm water. Increase heat to high. Gently stir the curry block to dissolve. Once curry sauce is boiling, reduce heat and let it gently simmer. Cover with a lid. 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.
4

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).
5

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.
6

To assemble place warm rice into a gratin dish, ladle over the vegetables and curry sauce. Then sprinkle the grated cheese on top.
7

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.
8

Remove baking tray from the oven and place on a plate or a serving board. Serve and eat immediately while pipping hot.

Saved

Cooksnaps

Saved

Nadine Schweitzer @deanyeatsworld

on January 11, 2021 19:35

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/

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Japanese spinach and aubergine curry rice gratin

Japanese spinach and aubergine curry rice gratin

Ingredients

Steps

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