Simple Way to Prepare Quick Japanese spinach and aubergine curry rice gratin

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, japanese spinach and aubergine curry rice gratin. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese spinach and aubergine curry rice gratin is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Japanese spinach and aubergine curry rice gratin is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have japanese spinach and aubergine curry rice gratin using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Japanese spinach and aubergine curry rice gratin:

1. Prepare 1 carrot, sliced into half moons (optional)
2. Make ready 2 tablespoons vegetable oil (or any cooking oil)
3. Prepare 1 white onion, finely sliced
4. Get 50 g aubergine, sliced
5. Make ready 28 g Japanese curry block
6. Prepare 2 cups warm water
7. Take Sprinkle of cumin powder
8. Make ready To taste salt (optional)
9. Get To taste ground white pepper
10. Get 25 g spinach
11. Take 200 g sushi rice, warm rice
12. Make ready Garnish:
13. Prepare 100 g grated cheese (any cheese that melts)

Steps to make Japanese spinach and aubergine curry rice gratin:

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.

So that’s going to wrap it up with this special food japanese spinach and aubergine curry rice gratin recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!