Kare raisu z wołowiną


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Kare raisu – bo tak nazywa się najpopularniejsze curry w Japonii, może swą urodą nie grzeszy, za to smakiem zdecydowanie tak. Możecie być pewni 🙂

Do  jego przygotowania potrzebne nam będzie:

  • ok. 250g wołowiny na gulasz (bądź innej zgodnie z upodobaniem) pokrojonej w kostkę
  • 1 łyżeczka soli (lub więcej, do smaku)
  • 1/4 łyżeczki pieprzu
  • 2 łyżki masła
  • 1-2 cebule, posiekane w kostkę
  • 1-2 średniej wielkości marchewki, pokrojone na większe kawałki
  • 2 ziemniaki, pokrojone w większą kostkę
  • pół łyżeczki imbiru
  • pół łyżeczki czosnku
  • ok. 3 kubki wywaru wołowego lub wody (do przykrycia składników)
  • liść laurowy
  • zgodnie z preferencjami – pół jabłka startego na tarce lub 1-2 łyżki miodu

    https://pl.pinterest.com/pin/380202393517075961/

    https://pl.pinterest.com/pin/380202393517075961/

Pasta karē:

  • 2 łyżki masła
  • 1,5 łyżki mąki
  • 1 łyżka przyprawy curry
  • 1 łyżka przyprawy garam masala
  • ketchup

Mięso doprawiamy solą oraz pieprzem i odstawiamy na chwilę. Masło roztapiamy na średnim ogniu i podsmażamy na nim czosnek z imbirem. Dodajemy mięso i smażymy mieszając co jakiś czas, aż do zbrązowienia. Dodajemy cebulę i smażymy dalej przez około 5 minut aż cebula się zeszkli. Dorzucamy marchewkę na około 2 minuty, a następnie całość zalewamy wywarem lub wodą. Na tym etapie do naszego dania dodajemy też wybrany dodatek – jabłko lub miód, oraz liść laurowy i sól. Zmniejszamy ogień na niski i gotujemy godzinę.

W tym czasie spokojnie możemy zająć się przygotowaniem pasty do naszego karē. W rondelku robimy zasmażkę – rozpuszczamy masło i podsmażamy na nim chwilę mąkę. Dodajemy resztę składników – curry, garam masalę oraz troszkę ketchupu, do smaku. Smażymy przez chwilę, aż do połączenia składników. Odstawiamy do przestudzenia.

Po godzinie do garnka dorzucamy ziemniaki – jeśli wydaje Wam się, że karē jest zbyt gęste, możecie dodać trochę wody. Do przygotowanej wcześniej pasty dolewamy trochę płynu i dokładnie mieszamy, aż do całkowitego rozpuszczenia – następnie mieszamy ją z resztą potrawy. Gotujemy kolejne 20 minut aż do momentu gdy ziemniaki będą miękkie.

Wegańskie curry z komosą i ciecierzycą


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Znacie komosę? Na wsiach nazywana jest czasem lebiodą. Najpopularniejsza w Polsce jest komosa biała. To takie zielsko. Nie mylić z komosą ryżową quinoa! Wyobraźcie sobie, że zielsko komosa jest jadalne i smaczne. Jedzenia komosy nauczyła mnie moja przyjaciółka Nepalka. 

 

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Podobno jadano ją też w Europie, szczególnie w czasie głodu i niedostatku, podczas I i II WŚ.  Tu możecie poczytać więcej o komosie >>> KLIK <<<

 

W moim ogródku niestety często coś co posiałam czy zasadziłam, nie wyrasta… natomiast komosa i mniszek lekarski rosną sobie nie wysiewane, nie podlewane i nie pielone, tak po prostu! A więc od wiosny korzystam z tych jadalnych darów natury. Z liści mniszka robię wyborne sałatki, z kwiatów miodek, a z komosy curry. Właśnie nazbierałam w ogródku spory pęczek!

 

Najlepsza jest młoda komosa, taka do 10 centymetrów. Większa też się nada, ale wtedy lepiej oderwać liście a twarde łodyżki wyrzucić. Moja komosa była malutka, więc wykorzystam ją w całości. 

 

Zrobię z niej cudownie aromatyczne curry inspirowane Indiami. Jest przepyszne, a wystarczy wrzucić wszystko do garnka i gotowe. W wersji wegańskiej, źródłem białka w tym curry jest ciecierzyca. I tu musicie pamiętać, aby ją zamoczyć na kilka godzin, a potem gotować przez ok. 1 godzinę. 

 

  • ok. 150 g ciecierzycy
  • 250 g komosy
  • 2 łyżki przyprawy curry
  • 1 łyżka nasion kuminu
  • ok. 4 łyżki oleju do smażenia
  • 3 cebule
  • 3 pomidory
  • 2 łyżeczki przecieru pomidorowego 
  • 2 łyżki soli 
  • 1 łyżka chilli w proszku (pikantnego, jeśli lubicie)
  • 5 ząbków czosnku
  • 1 łyżka kurkumy
  • ok. 700 ml wody
  • ksylitol do smaku 

 

Na bardzo mocno rozgrzany olej wrzucamy ziarna kuminu, smażymy przez minutę, aż staną się aromatyczne. Dodajemy drobno posiekaną cebulę, czosnek, kurkumę, chilli w proszku i przyprawę curry. Smażymy mieszając, cebulka musi się dobrze usmażyć, potrwa to jakieś 5-6 minut. Potem dodajemy ugotowaną i odcedzoną ciecierzycę oraz 1 łyżkę soli, pomidory, przecier pomidorowy. Zalewamy wodą i gotujemy pod przykryciem ok. 30 minut, aż pomidory utworzą sos.

 

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Na koniec wkładamy umytą i pokrojoną komosę, gotujemy jakieś 5 minut aż zmięknie i doprawiamy solą, można też odrobiną ksylitolu do smaku. (Ja lubię słone, stąd na koniec dosoliłam jeszcze jedną łyżką).  Podajemy z ryżem albo chlebkami, np. naan lub roti. 

 

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