Vegetarian Japanese Curry
Experience the ultimate comfort food with this rich and hearty Vegetarian Japanese Curry, a delicious plant-based twist on a timeless classic. Bursting with tender potatoes, sweet carrots, crisp zucchini, and vibrant broccoli, this dish is simmered in a luscious, savory-sweet curry sauce made with authentic Japanese curry roux, soy sauce, and a hint of honey (or sugar for a vegan-friendly option). Perfectly paired with fluffy steamed white rice, this curry is an easy weeknight favorite that's ready in just 45 minutes. Whether you're embracing meatless meals or simply craving bold Japanese flavors, this recipe delivers a soul-warming feast that’s as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 3 medium, diced potatoes
- 2 large, peeled and sliced carrots
- 1 large, chopped onion
- 1 medium, diced zucchini
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 100 grams Japanese curry roux
- 4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon honey (or sugar for vegan option)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 4 servings steamed white rice
Instructions
Prepare all vegetables by washing, peeling, and chopping them into bite-sized pieces.
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the carrots and potatoes, cooking for another 3-4 minutes.
Pour in the water and bring it to a boil. Lower the heat to a simmer and cook for 15 minutes, or until the potatoes and carrots are tender.
Add the zucchini and broccoli florets to the pot and cook for 5 more minutes.
Turn off the heat and stir in the Japanese curry roux, breaking it apart to dissolve fully. Stir until the curry thickens.
Season the curry with soy sauce, honey (or sugar for a vegan option), salt, and pepper. Mix well and adjust seasoning as needed.
Simmer the curry on low heat for 5 more minutes, stirring occasionally to prevent any sticking.
Serve the vegetarian Japanese curry hot over steamed white rice.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8326 mg | 362% | |
| Total Carbohydrate | 390.0 g | 142% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 52.2 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4474 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
