Vegetarian Japanese curry recipe
Dive into our vegetarian Japanese curry recipe, a delicious adaptation of this comforting dish from Japanese cuisine. Our vegetarian version is served with warm, fluffy white rice, offering a comforting and satisfying culinary experience for all palates.
- Prep Time
- 20 minutes
- Cooking Time
- 20 minutes
- Servings
- 4 people
- Category
- Kitchen
- Japanese curry
Ingredients
- 360 g rice
- 4 medium-sized potatoes
- 3 small onions
- 3 carrots
- 1 eggplant
- Lotus root
- Soybean sprout
- 1 sachet curry roux
Directions
- First, wash your rice in cold water until the water runs clear.
- Cook your rice for about 10 minutes in a pressure cooker or covered saucepan.
- Add as much water as rice. Once the water has evaporated, your rice is ready!
- To prepare the vegetables: peel and cut the potatoes, carrots, onions and lotus roots into medium-sized pieces.
- Rinse the beansprouts.
- In a large frying pan or saucepan, heat a little oil over medium heat.
- Add the chopped onions and sauté until translucent.
- Add the potatoes and carrots to the pan and sauté for a few minutes.
- Add the eggplant, lotus roots and bean sprouts to the pan. Mix well.
- Add the curry roux to the pan and stir until all the vegetables are well coated with curry powder.
- Pour in enough water to cover the vegetables and simmer over low heat for about 20 to 25 minutes, or until tender.
- Serve your curry with rice. You can also add a few coriander leaves or sesame seeds on top for extra flavour!
