Put the rice on to boil (30 minutes for
brown rice, 20 minutes for white rice although it
is possible to get quick versions of both).
- If you are using brown rice, add water
1¼ - 1½ times the volume of rice, bring
to the boil, cover, put on a low heat and
allow to absorb all of the water.
- If you are using white rice, cover in
water, boil until soft enough for you,
drain and then wash in boiling water.
While the rice is cooking, boil the potatoes.
Let cool and chop into ½" cubes.
While the potatoes are cooking or cooling,
prepare the other ingredients. Chop the tofu into
½" cubes, dry them on kitchen towel and
deep fry (heating up the oil and then turning
off the heat when the tofu is added so that they
do not stick to the bottom), adding them
carefully to avoid splattering the oil. When
brown, remove from the oil, drain and leave them
on kitchen towel.
Cook the apple in the microwave and dice.
Heat the oil in a wok (choosing the best
frying pan is more important than sticking to
traditional pieces of apparatus just for the sake
of it) and fry the curry powder. Add the
black pepper, chopped onions, crushed garlic and
the red pepper and fry. When almost cooked, add
the sliced mushrooms letting some of them cook
heavily on the side of the wok. Add ½ cup cold
water and the corn flour (omit if using baked
beans with their sauce) and stir until
thickened. Add the diced potato, apple, sultanas,
tofu, red wine.
Serve on a bed of rice.