Vegetarian Japanese Curry Rice Bowl

Japanese · 35 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 2 cups Japanese short-grain rice
• 2 large Carrots
• 2 medium Potatoes
• 1 large Onion
• 1 cup Green beans
• 1 box (about 8 oz) Vegetable curry roux
• 2 tbsp Vegetable oil
• 4 cups Water
• 1 tbsp Soy sauce

Method

1. Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or pot according to package instructions.
2. While rice cooks, peel and dice the carrots and potatoes into bite-sized pieces. Chop the onion.
3. In a large pot, heat vegetable oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
4. Add the carrots, potatoes, and green beans to the pot. Cook for another 5 minutes, stirring occasionally.
5. Pour in 4 cups of water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 10-15 minutes.
6. Break the curry roux into pieces and stir into the vegetable mixture until fully dissolved. Simmer for another 5-7 minutes, allowing the flavors to meld.
7. Taste and add soy sauce if desired for extra umami. Serve the curry over the cooked rice.
8. Garnish with chopped green onions or sesame seeds if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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