Curry Rice with Vegetables

Name: Curry Rice with Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb Yukon Gold potatoes, cubed; 2 large carrots, chunked; 2 medium yellow onion, wedged; 4 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

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.

55 minEasyServes 4520 cal/serving

JapaneseDinnerStovetopVegetarianDairy-FreeEgg-Free

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Ingredients

1 lb Yukon Gold potatoes, cubed
2 large carrots, chunked
2 medium yellow onion, wedged
4 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

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.
2

Add 4 minced garlic cloves and 2 tsp grated fresh ginger and cook 1 minute until fragrant.
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.
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.
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.
6

Taste and adjust seasoning. Serve over 4 cups cooked and hot short-grain white rice.

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Questions

How much time should I plan for Curry Rice with Vegetables?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 3 (15 minutes): "Reduce heat, cover, and simmer until vegetables are just tender, about 15 minutes."

Can I speed up the caramelized onions in Curry Rice with Vegetables?

Step 1 reads: "Add 2 medium wedged yellow onion and cook until softened and edges begin to caramelize, about 6 minutes." Not by much. Step 1 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

What can I use instead of Worcestershire sauce in Curry Rice with Vegetables?

The entry for Curry Rice with Vegetables calls for 2 tsp vegetarian Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Curry Rice with Vegetables gluten-free?

Yes. The gluten in Curry Rice with Vegetables is 2 tsp soy sauce, 2 tsp vegetarian Worcestershire sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Curry Rice with Vegetables contain soy?

Yes: 2 tsp soy sauce. The full allergen list for this entry is gluten, soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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