Japanese Curry Rice

Name: Japanese Curry Rice
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 piece Onion; 2 piece Carrots; 400 g Potatoes; 2 clove Garlic; 15 g Ginger; 100 g Japanese Curry Roux; 700 ml Vegetable Stock; 500 g Cooked Rice; 2 tablespoon Vegetable Oil

by Rafaela Santos

Community· not yet rated

Comforting Japanese curry with tender vegetables and a rich, mildly sweet sauce over rice.

Time:45 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Gluten-Free✓ Vegan✓ Vegetarian✓ Dairy-Free⚠ Avoid for Diabetics (High Sugar/Carbs)⚠ High Carbs (Not Keto)

Ingredients

Cooked Rice500 gmissing

Vegetable Stock700 mlmissing

Vegetable Oil2 tablespoonmissing

Ginger15 gmissing

Japanese Curry Roux100 gmissing

Onion2 piecemissing

Carrots2 piecemissing

Potatoes400 gmissing

Garlic2 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Fry the sliced onions in the oil over medium heat for 10 minutes until soft and golden.

Add the grated garlic and ginger and cook for 1 minute.

Add the chopped carrots and potatoes and stir to coat.

Pour in the stock, bring to the boil, then simmer for 15 minutes until the vegetables are almost tender.

Turn off the heat, break in the curry roux and stir until dissolved, then simmer gently for 5 minutes until thickened.

Serve the curry ladled over steamed rice.

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