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Japanese Curry Rice with Vegetables Recipe

Japanese · Main course · 55 min total

A comforting and mildly spiced Japanese curry with tender vegetables, served over steamed rice. This homemade version is easy to make and customizable with your favorite veggies.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 carrots, peeled and cut into bite-sized chunks
• 2 potatoes, peeled and cut into bite-sized chunks
• 1 apple, grated
• 4 cups vegetable broth
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon all-purpose flour
• 2 cups cooked white rice (for serving)

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger, cook for 1 minute.
2. Add carrots and potatoes, cook for 3 minutes. Stir in grated apple.
3. Pour in vegetable broth, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender.
4. In a small bowl, mix curry powder, garam masala, soy sauce, ketchup, and flour into a paste. Stir into the pot.
5. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens. Adjust seasoning with salt if needed.
6. Serve hot over steamed rice.

Tips

• Use Japanese curry roux blocks instead of powder for a more authentic flavor.
• Add protein like chicken, beef, or tofu for a heartier meal.
• Leftover curry can be refrigerated for up to 3 days; it tastes even better the next day.

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