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Japanese Vegetable Curry

Looking for a delicious and easy-to-make meal? Try my Japanese Vegetable Curry! This comforting dish features a rich, flavorful curry made with a variety of vegetables, served over fluffy rice. Perfect for a quick, hearty meal that’s both light and satisfying!
Course Main Course
Cuisine Japanese
Keyword Japanese Vegetable Curry
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 381kcal

Ingredients

  • 2 Blocks Curry Roux
  • 1/2 tbsp Cooking Oil neutral, no flavor
  • 1/4 Cup Onion chopped
  • 1 1/2 Cups Water
  • 1/2 Cup Carrot chopped
  • 1/4 Cup Green Beans chopped
  • 1/2 Cup Potato cubed
  • 2 Cups Rice

Instructions

  • Gather all the ingredients.
    Ingredients to make Japanese vegetable curry on the countertop.
  • Peel and cut the potato into cubes, then soak it in cold water for 5-10 minutes to remove excess starch. Peel and chop the carrots and green beans.
    Chopped carrots, chopped green beans and cubed potatoes.
  • Heat some cooking oil over high heat in a Dutch oven or large pot. Once the oil is hot, add the chopped onions and cook for about 1-2 minutes, until they turn golden brown.
    Chopped onions being seared in a pot.
  • Pour in 1 1/2 cups of water and bring it to a gentle boil. Once boiling, lower the heat to medium-low. Add the carrots, green beans, potatoes, curry roux, and any secret ingredients you want to add. Let it simmer for 10-15 minutes, stirring occasionally and partially covering, until the curry thickens and the vegetables are tender. Serve the curry over rice.
    Japanese vegetable curry with carrots, green beans and potatoes in a pot.

Video

Nutrition

Calories: 381kcal | Carbohydrates: 63g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1086mg | Potassium: 653mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5441IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg