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

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.

Questions

Can I make Curry Rice with Vegetables gluten-free?

Yes. The gluten in this entry 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.

How long does Curry Rice with Vegetables keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Curry Rice with Vegetables?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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