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curry roux

🥗Healthier: homemade curry powder

💰Cheaper: instant curry mix

Homemade curry powder allows for control over spices and ingredients.

meat (chicken, beef, or pork)

🥗Healthier: tofu or tempeh

💰Cheaper: vegetable protein

Tofu provides a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

Cut 2 onions, removing the core and slicing them thinly for quicker cooking.

Microwave the onions in a heatproof dish for about 5 minutes to soften them.

Cut the carrots using a method that allows for even cooking, making thicker cuts at the top and thinner cuts at the bottom.

Season the pork with salt, pepper, and grated garlic, mixing well to enhance flavor.

Remove the onions from the microwave carefully to avoid steam burns, and drain any excess moisture if desired.

Sauté the onions in a pan until they turn a light brown color, about 10 minutes.

Add the pork to the pan, breaking it apart to prevent it from becoming tough, and cook until no longer pink.

Stir in the carrots and potatoes, sautéing briefly to coat them in the flavors.

Pour in 1.4L of water and add 1 bay leaf, then bring to a boil.

Skim off any scum that rises to the surface as it boils.

Simmer until the carrots are tender, checking for doneness by tasting them.

Once tender, remove the bay leaf and turn off the heat.

Break the curry roux into pieces and add it to the pot, stirring to dissolve.

Add a splash of instant coffee and oyster sauce for depth of flavor, mixing well.

Return to low heat and simmer for about 5 minutes to thicken the sauce, adjusting with water if necessary.

Let the curry cool and rest for enhanced flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens