Curry Rice with Vegetables
A hearty Japanese-style curry with tender potatoes, carrots, and onions in a thick, mildly spiced sauce served over steamed rice, made easy with Japanese curry roux cubes.
Ingredients
- 1 lb Yukon Gold potatoes, cubed
- 2 large carrots, chunked
- 2 medium yellow onion, wedged
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, grated
- 2 tbsp vegetable oil
- 4 cups vegetable broth
- 4 oz Japanese curry roux (such as S&B Golden Curry)
- 2 tsp soy sauce
- 4 cups short-grain white rice, cooked and hot
- 1 cup frozen green peas, thawed
- 2 tsp vegetarian Worcestershire sauce
Instructions
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1
Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 2 medium wedged yellow onion and cook until softened and edges begin to caramelize, about 6 minutes.
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2
Add 4 cloves minced garlic cloves and 2 tsp grated fresh ginger and cook 1 minute until fragrant.
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3
Add 1 lb cubed Yukon Gold potatoes and 2 large chunked carrots. Pour in 4 cups vegetable broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are just tender, about 15 minutes.
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4
Remove from heat. Add 4 oz Japanese curry roux (such as S&B Golden Curry) and stir until fully dissolved and sauce thickens, about 3 minutes.
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5
Return to low heat. Stir in 2 tsp soy sauce, 2 tsp vegetarian Worcestershire sauce, and 1 cup thawed frozen green peas. Simmer 5 minutes until sauce coats vegetables.
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6
Taste and adjust seasoning. Serve over 4 cups cooked and hot short-grain white rice.