Description
Vegan Japanese Curry Rice is a comforting and flavorful plant-based dish that brings the essence of Japan to your dinner table. This delightful curry features tender vegetables simmered in a rich, velvety sauce, served over fluffy rice. Perfect for busy weeknights or cozy weekends, this easy-to-make recipe is sure to impress family and friends alike. Customize it with your favorite veggies and enjoy every delicious bite!
Ingredients
Scale
- 2 medium carrots, chopped
- 2 medium Yukon Gold potatoes, diced
- 1 large yellow onion, finely chopped
- 1 cup bell peppers (any color), sliced
- 2 cups low-sodium vegetable broth
- 3 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 2 tbsp low-sodium soy sauce
- Cooked rice, for serving
Instructions
- Prepare your veggies: Peel and chop carrots and potatoes into bite-sized pieces, dice the onion, and slice bell peppers.
- Saut? onions: Heat oil in a large pot over medium heat, add diced onions, and saut? until translucent (about 5 minutes).
- Add vegetables: Stir in carrots and potatoes; cook for another few minutes until they start softening.
- Spice it up: Sprinkle in curry powder and mix well; cook for about one minute until fragrant.
- Pour in liquids: Add vegetable broth, coconut milk, and soy sauce. Bring to a gentle boil then reduce heat to low.
- Simmer: Cover the pot and let it simmer for 20-25 minutes until veggies are tender but not mushy. Serve over rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg