Summer Vegetable Tomato Curry Rice Recipe | Japanese Cuisine

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk reduces calories while providing a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored for health and cost.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock can be lower in sodium.

Cook rice according to package instructions until fluffy.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

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

Add diced tomatoes and cook until they break down, about 5-7 minutes.

Stir in curry powder and cook for 1-2 minutes to bloom the spices.

Add chopped zucchini, bell peppers, carrots, green beans, and peas; mix well.

Pour in coconut milk and vegetable broth; bring to a simmer.

Reduce heat and let simmer for 15-20 minutes until vegetables are tender.

Stir in soy sauce and adjust seasoning if needed.

Serve the curry over cooked rice and garnish with fresh cilantro.

Cooking Techniques

Spice Level:

Allergens