Description
Experience the warmth and comfort of Vegan Japanese Curry Rice, a delightful dish that perfectly blends fragrant spices with tender vegetables. This hearty meal features a rich curry sauce enveloping medium-grain rice, offering a delicious balance of sweetness and umami. Ideal for weeknight dinners or entertaining guests, this vegan recipe is both simple to prepare and satisfying to eat.
Ingredients
Scale
- 1 cup medium-grain rice
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 2 medium potatoes (Yukon Gold), diced
- 2 tablespoons curry powder (mild)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
Instructions
- Rinse the rice under cold water until clear. Combine rice and 2 cups water in a pot; bring to boil, reduce heat, cover, and simmer for 18-20 minutes until water is absorbed.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and ginger; cook for another minute.
- Stir in carrots and potatoes; cook for about 8 minutes until slightly softened.
- Sprinkle curry powder over vegetables; mix well. Pour in coconut milk and vegetable broth; bring to a simmer. Reduce heat and let simmer for about 10 minutes.
- Serve curry over prepared rice, drizzling extra sauce on top if desired.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 452
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Customize your veggies by adding bell peppers or zucchini. - For added heat, include chili flakes or hot curry powder. - Allow the curry to rest for 10 minutes off heat before serving for enhanced flavor.