Description
Vegan Japanese Curry Rice is a comforting and flavorful dish that marries aromatic spices with tender vegetables. This plant-based delight is served over fluffy rice, creating a wholesome meal perfect for any occasion. The rich, creamy sauce made with coconut milk and curry powder envelops the vibrant veggies, making each bite a satisfying experience. Enjoy this easy recipe for a cozy weeknight dinner or impress your friends at gatherings!
Ingredients
Scale
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 medium Yukon Gold potatoes, cubed
- 1 cup bell peppers, chopped (any color)
- 3 tbsp curry powder
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium vegetable broth
- Cooked rice for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add diced carrots and potatoes; sauté for about 5 minutes until they start to soften.
- Stir in chopped bell peppers and cook for an additional 3 minutes.
- Sprinkle in the curry powder, stirring well to coat the vegetables evenly; cook for 1 minute.
- Pour in coconut milk and vegetable broth; stir to combine. Bring to a gentle simmer, cover, and cook for about 15 minutes until all vegetables are tender.
- Serve over cooked rice, ladling generous amounts of curry on top.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding seasonal vegetables like zucchini or green beans. For a milder flavor, reduce the amount of curry powder used. Ensure any additional sauces or toppings are dairy-free for a complete vegan experience.