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Japanese Vegetable Curry Over Rice
homemade roux / carrots / potatoes / turnips / shiitakes

Active: 35 min Total: 40 min
If you've never enjoyed Japanese curry before, it's actually more a rich gravy than a traditional curry. It goes perfect with veggies and rice!
Smarts: A lot of families opt for pre-made curry cubes, but it's so easy to make your own! Just some butter, rice flour, and spices!
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Ingredients

Metric
Servings:
4
Japanese Vegetable Curry Over Rice:
  • Rice, any type (makes enough for two nights) - 1 1/2 cups
  • Onions - 1 , sliced
  • Garlic - 2 cloves , minced
  • Ginger - 1/2 inch , grated
  • Carrots - 3 , chopped
  • Rutabagas or turnips - 1 , chopped
  • Mushrooms, shiitakes - 8 oz , sliced
  • Apples, any red-skinned type - 1 , grated
  • Green onions - 2 stalks , chopped
  • Potatoes, russet - 2 , chopped
  • Cooking oil - 1 Tbsp
  • Vegetable broth - 2 1/2 cups
  • Honey - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Ketchup - 1 Tbsp
  • Edamame (in pods) - 1/2 lb
Japanese Curry Roux:
  • Butter - 2 Tbsp
  • Flour - 3 Tbsp
  • Curry powder - 2 tsp
  • Garam masala - 2 tsp
  • Cayenne pepper (opt) - 1/4 tsp
  • Vegetable broth - 1/2 cup

Nutrition Facts

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Prep

  1. Rice - This makes enough for tomorrow’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve 1/2 for tomorrow night. (Can be done up to 5 days ahead)
  2. Onions / Garlic / Ginger / Carrots / Rutabagas (use this vid for turnips) / Shiitakes / Apples / Green onions - Prep as directed. (Can be done up to 4 days ahead)
  3. Potatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, and ginger to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
  2. While aromatics are cooking, melt butter in a small saucepan over medium heat, and then whisk in flour. Simmer, stirring frequently, until the mixture is an amber color, 8 to 10 minutes (you’re making a roux!).
  3. Add carrots, rutabagas, and potatoes to pot with onions and saute for another 2 to 3 minutes.
  4. Pour in vegetable broth and grated apples. Bring to a boil, add shiitakes, and then simmer.
  5. Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in vegetable broth until you get a creamy sauce.
  6. Fold creamy curry sauce, honey, soy sauce, and ketchup into the other pot, stirring to incorporate. Simmer until the vegetables are tender. Taste and adjust seasonings as needed. If your curry tastes a bit bitter, balance it out with more honey. If it’s too bland, add more soy sauce and spices.
  7. Warm edamame according to package instructions and sprinkle some salt over the pods. Enjoy your curry over rice (remember to save half the rice for tomorrow) and top with green onions! Enjoy edamame on the side!

Nutrition Facts

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