Japanese Vegetable Curry: Spinach, Carrots, Garlic, Japanese Gold Curry paste, Japanese Rice

Japanese curry roux

🥗Healthier: homemade curry spice blend

💰Cheaper: generic curry powder

Homemade blend can reduce additives and costs.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water with bouillon cubes

Lower sodium options are healthier.

cooked rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa adds protein and fiber.

bell pepper

🥗Healthier: broccoli

💰Cheaper: cabbage

Broccoli is nutrient-dense and affordable.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced carrot and potato; cook for 3-4 minutes, stirring occasionally.

Add sliced bell pepper, zucchini, and mushrooms; sauté for another 3-4 minutes.

Pour in vegetable broth and bring to a boil.

Reduce heat to low and simmer for 15-20 minutes, until vegetables are tender.

Break curry roux into pieces and stir into the pot until dissolved.

Season with soy sauce, sugar, salt, and pepper; adjust to taste.

Simmer for an additional 5 minutes to thicken the sauce.

Serve hot over cooked rice.

Cooking Techniques

Spice Level:

Allergens