The beach is under the flooring !
Nasubi kare is a popular Japanese curry with nasu AKA nasubi (aubergine, eggplant) and beef.
Plated version, with the *rice*.
Rice ? No, riced cauliflower.
This is the second round for this month Daring Cook’s Challenge. See the first recipe here.
The game was to use at least one item from each list :
List 1: Parsnips, Eggplant (aubergine), Cauliflower
List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
List 3: Maple Syrup, Instant Coffee, Bananas
My pick :
List 1: Eggplant (aubergine), Cauliflower
List 2: Chipotle peppers (powdered)
List 3: GUESS WHAT !
Do you have an idea about the mysterious ingredient from the third list ? What would you try ?
Answer at the end of the post.
It’s slow-cooker art… I made the beef curry from scratch, it’s so much better than using “roux” and just throw in aubergines and meat.
Japanese curry mix, whole sweet spices, the hot chipotle powder, coconut butter, onions, veggie. Then, hours later, the aubergines, more garam masala to balance the taste.
Tadada !!! That was a delicious sweet curry.
Riced cauliflower is raw cauliflower cut like rice. You can’t make easier. I slightly steamed it after.
That makes you a tasty low-carb side for a dish with sauce.
So have you found the secret ingredient ? That’s really something I recommend as the effect is surprising. Before simmering, I added a banana in the sauce. It longly melted and caramelized. The banana taste become unidentifiable but you have a fruity feel. Try it someday.