Dinner · 40 min · japanese

Vegetable Japanese Curry Rice

A Japanese dinner built around potatoes and carrots — on the table in 40 minutes. It is weeknight cooking that still hits your targets — 9 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 3 Potatoes
• 2 Carrots
• 1 large Onion
• 4 blocks Japanese curry roux
• 3 cups Water
• 4 cups Cooked rice
• 1/2 cup Green peas

Steps

1. Cut the vegetables into large, even chunks — small pieces disintegrate during the simmer.
2. Brown the onion in oil 8 minutes until sweet and golden; this step deepens the whole curry.
3. Add the potatoes and carrots with the water; simmer 15 minutes until the vegetables are just tender.
4. Take the pot off the heat and dissolve the roux blocks one at a time, stirring until completely smooth — adding roux to boiling liquid makes lumps.
5. Return to a gentle simmer 5 minutes, stirring, until thick and glossy. Fold in the peas at the end.
6. Serve ladled over rice. Use a dairy-free roux to keep it fully vegan.

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