Tomato Curry Rice
1.
Prepare two medium-sized potatoes, peel them, wash them, and cut into small pieces. The potatoes in this dish are used for making mashed potatoes in the later stage, so the more chopped, the shorter the cooking time.
2.
Boil the chopped potatoes in a pot, and cook until they can be mashed with a spoon. You can add water at any time when the water is not enough. Be careful not to paste the pot. When the potatoes are boiled, start dicing tomatoes and cucumbers.
3.
After the potatoes are rotten, pour them into a food processor and prepare to puree them. For those who don’t have a food processor, just use a large spoon to directly twist them into puree. A little bit of granular residue is not afraid, and the taste will be increased.
4.
Set aside the mashed potatoes for later use
5.
Put the diced tomatoes and marinated beef cubes directly on the wok without oil. Add a little water and put in the curry. At this time, it must be on a low heat. When the curry melts, it is easy to stick to the pot and stir it from time to time
6.
After the curry paste has melted, pour the crushed mashed potatoes into the pot, stir as soon as possible, all are clinker, just heat it under a small fire
7.
Finally put on the diced cucumber, stir again and turn off the heat, ready to be out of the pot
8.
Serve the rice on a plate, pour the curry paste on it, and a fragrant curry rice can be feasted on
Tips:
1. Because of the addition of tomatoes in this dish, there will be a little sweet and sour aftertaste in the taste of curry. Friends who like tomato sirloin and curry can try it;
2. Due to the homemade mashed potatoes, the whole curry has a particularly smooth taste and is more aftertaste than usual. It is to pay attention to the low heat in the later stage to avoid the taste of the paste pot. The main ingredients can also be replaced with chicken, seafood, and pork.
