Japanese Vegetable Curry Rice
Japanese Vegetable Curry Rice, or Yasai Karē Raisu, is a comforting, mildly sweet stew of seasonal vegetables simmered in a thick, roux-based curry sauce, typically served over steamed rice. Popular ingredients include potatoes, carrots, onions, and sometimes mushrooms or eggplant, all cooked until tender in a rich, savory broth. This beloved home-style dish is a staple of everyday Japanese cuisine, adapted from British naval curry but made uniquely Japanese.
🍳 View the full Japanese Vegetable Curry Rice recipe →
🍽️ Nutrition at a glance
The dish is primarily carbohydrate-rich from the rice and starchy vegetables, with moderate fat from the curry roux and a good source of dietary fiber, vitamins A and C, and potassium from the vegetables. A typical serving (about 1.5 cups curry with rice) ranges from 500 to 700 calories, depending on portion size and ingredients.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 8 g |
| Carbs | 75 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Vitamin A | 120 mcg RAE |
| Vitamin C | 25 mg |
| Calcium | 60 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Zinc | 1.5 mg |
Per 1 typical serving (about 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of yoshoku (Western-influenced Japanese cuisine) and is often enjoyed as a communal family meal, with leftovers sometimes repurposed into dishes like curry udon or breaded cutlet curry. Nutritionally, the slow-cooked vegetables help retain their nutrients, and the turmeric in the curry powder offers anti-inflammatory benefits.
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AI estimate may be inaccurate · Terms