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As after we arrive Singapore and before we examine into our boutique hotel, there’s a queue for this shop Seashore Road Scissor-Reduce Curry Rice during lunch time. We thought this must be something good because the queue hits right out to a corner. Then we determined to give it a strive.

1 packed cup (140g) finely chopped white onion

5 massive cloves garlic minced (17g) (don’t skimp, plenty of flavor)

three 1/2 cups (840g) low-sodium veggie broth, added at separate instances (you can use water if you would like, but broth offers more flavor and you’ll want more salt)

3 lengthy carrots, sliced about 1/four inch thick (176 g)

1 1/2 tablespoons of my homemade yellow curry powder or use store-bought

1/2 teaspoon garam masala

2 teaspoons salt, separated

1/2 cup (100g) white jasmine rice

1 cup cashew cream (TO MAKE: 1/2 cup uncooked cashews (70 g + 1 cup (240g) water blended-see Observe)

Two 15 oz cans low-sodium white beans, drained/rinsed OR three cups cooked, 510g (cannellini beans)

2 tablespoons (30g) lemon juice

1/four teaspoon ground black pepper

Elective Garnish: recent cilantro, cayenne pepper

I take advantage of this scale.

Observe

I’m a busy man. I work loads. Too much, in all probability, considering my age. (Which could be more advanced than one would suppose.) But there are a number of days of the week when I’ve the opportunity to cook for my household, often earlier than heading out to the dreaded day job.