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Irresistible Creamy Vegan Japanese Curry Rice Recipe Delight

Irresistible Creamy Vegan Japanese Curry Rice Recipe You'll Love

Enjoy the comforting, creamy flavors of this Irresistible Creamy Vegan Japanese Curry Rice that's perfect for any dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 cups Carrots Adds sweetness and color; try parsnips for a similar texture.
  • 2 cups Potatoes Provides heartiness; sweet potatoes offer a unique twist and added nutrition.
  • 1 medium Onion Delivers aromatic base flavor; shallots can be used for a milder taste.
  • 1 cup Bell Peppers Adds vibrancy and crunch; zucchini is a suitable alternative for extra moisture.
  • 2 tablespoons Curry Powder The primary spice for flavoring; adjust to taste or explore curry pastes for added complexity.
  • 2 cups Vegetable Broth Provides savory depth; opt for low-sodium broth for a healthier choice.
  • 1 can Coconut Milk Creates a creamy texture; almond milk can be a lower-calorie substitute, though it may alter the flavor.
  • 2 tablespoons Soy Sauce Enhances umami flavor; substitute with tamari for a gluten-free option.

Equipment

  • Medium Pot

Method
 

How to Make Irresistible Creamy Vegan Japanese Curry Rice
  1. Peel and chop your carrots and potatoes into bite-sized pieces, dice the onion, and slice the bell peppers into strips for a colorful stir.
  2. In a medium pot, add a splash of oil and sauté the diced onions until they become translucent, about 5 minutes.
  3. Toss in those vibrant carrots and potatoes, stirring everything together until they begin to soften, roughly 3–4 minutes.
  4. Sprinkle in the curry powder and stir, cooking for about one minute until the spices release their fragrant aroma.
  5. Carefully add the vegetable broth, creamy coconut milk, and soy sauce. Raise the heat to bring this delightful mixture to a gentle boil, then reduce to simmer.
  6. Cover the pot and let the curry simmer for 20-25 minutes until the veggies are tender yet still hold their shape.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 12gSaturated Fat: 10gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Optional: Garnish with fresh cilantro or green onions for an extra pop of flavor. Store leftovers in an airtight container for up to 5 days.

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