Japanese Curry Rice with Vegetables

Japanese Curry Rice with Vegetables recipe videos

Japanese Curry Rice with Vegetables is a comforting and popular home-style dish featuring a thick, savory-sweet curry sauce simmered with a variety of vegetables like potatoes, carrots, and onions, served over steamed rice. It's a staple of Japanese 'yoshoku' (Western-influenced cuisine) and is often enjoyed as a hearty, all-in-one meal. The curry sauce is typically milder and sweeter than many Indian or Thai curries, often using a roux-based thickener.

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🍽️ Nutrition at a glance

This dish is generally high in carbohydrates from the rice and starchy vegetables, with a moderate amount of fat from the curry roux and any added oil or meat. It provides a good source of energy, dietary fiber, and vitamins like vitamin A (from carrots) and potassium. A typical serving can range from 500 to 800 calories, depending on portion size and specific ingredients used.

Nutrition breakdown

Calories	350 kcal
Protein	8 g
Carbs	55 g
Fat	12 g
Fiber	4 g
Sugar	8 g
Sodium	850 mg
Potassium	350 mg
Vitamin A	120 mcg RAE
Vitamin C	15 mg
Calcium	40 mg
Iron	2.5 mg
Vitamin B6	0.3 mg
Folate	60 mcg DFE
Manganese	1.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Japanese curry was introduced via the British Navy in the late 19th century and has since evolved into a beloved national comfort food, with its own unique 'curry rice' culture including chain restaurants and instant roux blocks. Nutritionally, the inclusion of a wide variety of vegetables in the stew makes it a more balanced meal compared to many other curry styles, offering a mix of complex carbs and micronutrients.