Set mode to BAKE VEGETABLE with KPT 15 mins and press START, Add cooking oil
Saute onion till changes color. Add the ginger paste.
Add in water, apple puree, tomato puree, tomato sauce, chicken stock cube, frozen vegetables, potatoes and carrots. Close lid and tyrn VENT to SEAL.
Set mode to CONGEE with KPT 2 minutes then press START.
After 2 minutes are up, slowly release steam and pressure. Open lid and stir in half amount of rouz. Taste and adjust seasoning.
For added spicy level add the required amount of chili flakes and lastly add in the blanched long beans,
Add boiling water if curry is too thick. Served on a bed of Japanes Short Grain Rice.