Japanese Curry Rice
Community· not yet ratedComforting Japanese curry with tender vegetables and a rich, mildly sweet sauce over rice.
✓ Gluten-Free✓ Vegan✓ Vegetarian⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)
Ingredients
Baking & Cooking1
Cooked Rice500 gmissing
Cooking Liquids1
Vegetable Stock700 mlmissing
Oil1
Vegetable Oil2 tablespoonmissing
Spices & Herbs2
Ginger15 gmissing
Japanese Curry Roux100 gmissing
Vegetables4
Onion2 piecemissing
Carrots2 piecemissing
Potatoes400 gmissing
Garlic2 clovemissing
Nutrition (per serving)
≈ Estimated520Calories
18gProtein
78gCarbs
16gFat
Instructions
1
Fry the sliced onions in the oil over medium heat for 10 minutes until soft and golden.
2
Add the grated garlic and ginger and cook for 1 minute.
3
Add the chopped carrots and potatoes and stir to coat.
4
Pour in the stock, bring to the boil, then simmer for 15 minutes until the vegetables are almost tender.
5
Turn off the heat, break in the curry roux and stir until dissolved, then simmer gently for 5 minutes until thickened.
6
Serve the curry ladled over steamed rice.
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