🍽️ FittestMe.aiFoodsNutrients

Japanese Vegetable Curry Rice Recipe

Japanese · Main course · 55 min total

A comforting and mildly spiced Japanese-style curry loaded with tender vegetables, served over steamed rice. This homemade version is easy to make and perfect for a weeknight dinner.

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 pieces
• 2 potatoes, peeled and cut into bite-sized pieces
• 1 zucchini, halved and sliced
• 1 bell pepper, diced
• 4 cups vegetable broth
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• Salt to taste
• Steamed 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 curry powder and garam masala; cook for 1 minute until fragrant.
3. Pour in vegetable broth, soy sauce, and ketchup. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
4. Add zucchini and bell pepper; cook for 5 more minutes.
5. In a small bowl, mix flour and butter into a paste. Stir into the curry and cook for 2-3 minutes until thickened. Season with salt to taste.
6. Serve over steamed rice.

Tips

• For a richer flavor, use chicken broth instead of vegetable broth.
• Add protein like tofu or chicken for a heartier meal.
• Leftover curry can be refrigerated for up to 3 days; reheat gently.
• Garnish with pickled ginger or sliced green onions.

More about Japanese Vegetable Curry Rice →

AI estimate may be inaccurate · Terms