Japanese Vegetable Curry (Vegan)
Serves 6
10 mins prep
20 mins cook
30 mins total
This Japanese Vegetable Curry is creamy, starchy, and perfect for a family dinner. Traditionally made with meat, this version is packed with vegetables, making it ideal for vegans and vegetarians. Learn how to make it!
2 servings
Prep: Cut vegetables into bite-size pieces.
Stir-fry: Heat oil in a pot over medium heat and stir-fry vegetables in this order: onion, potatoes, carrot, kabocha, and bell peppers.
Simmer: Add salt and 3 tbsp water, cover, and bring to a boil. Once steam comes out, lower the heat to low, and simmer for 10 minutes.
Add Curry Roux: Add 650ml water and curry roux, simmer on low for 2 to 3 minutes until dissolved.
Serve: Serve the rice on a plate and pour the curry over it.
