Japanese Vegetable Curry Rice
This vegetable curry rice is creamy, comforting, and perfect for a family dinner. Traditionally made with meat, this plant-based version is loaded with hearty vegetables—delicious and satisfying for everyone!
Equipment
Ingredients
Instructions
- Prep the Vegetables: Cut kabocha, bell peppers, onion, carrot, and potatoes into bite-size pieces.
- Sauté Vegetables: Heat oil in a pot over medium heat. Sauté onion, add carrot and potato, and cook until the vegetables are lightly coated with oil.
- Simmer: Add water, cover, and bring to a boil. Reduce heat to low, simmer for 7-10 minutes until vegetables are tender.
- Add Curry Roux: Open the lid, add curry roux, and simmer for an additional 2-3 minutes until the roux dissolves.
- Serve: Serve the rice on a plate and pour the curry over it. Enjoy!
Notes
- Storage: It will last for 3 days in the fridge, and one month in the freezer. When you freeze it, potatoes and kabocha will dry in the freezer, and the texture will change. So it would be better to remove or crush them before storing them.
- Substitute: Please see the "Variations" paragraph.
- If the curry is too thick, add more water. If it's too watery, stir in more curry roux to thicken it.
Video
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 24.9gProtein: 3.1g
This nutritional information is estimated and provided for general reference only.