Japanese Curry – Vegan

Hearty and loaded with vegetables, this quick and easy curry uses ingredients often already on hand.

Cooking time

30min

Calories

377kcal

Sodium

1000mg

Nutrition facts are for one serving.
Nutritional values calculated for 150 g (5.3 oz.) of cooked rice.

Ingredients(Servings: 2)

Directions

1

Dice one of the onions, place in water. Thinly slice the remaining onion, place in water, then use a food processor to grate*.
2

Add the onions (1), minced garlic, olive oil, curry powder and soy sauce to a pot. Quickly stir the ingredients, then cover with a lid and heat over high. Once the mixture begins to boil, turn the heat to low and allow to simmer for about 7 minutes.
3

Once the onions have softened, add in the broccoli and red and yellow bell peppers. Cover with a lid and continue to cook. Simmer for around 3 minutes until the broccoli and bell peppers are soft. If the ingredients start to stick or scorch, add a small amount of water (extra).
4

Serve the cooked rice onto one side of each plate, then ladle the curry into the open space.

* If the flavor of onions used is not too sharp, the steps for placing in water can be omitted. Also, if a food processor is not available, use a grater for the onion.

Cooking Basics

White rice - how to cook

Ingredients (servings: 4)

rice: 360 g (12.7 oz.)

water: 480 ml (13.5 ~ 16.2 fl. oz.)

※Cooking time: 40 minutes

Directions

1Place a smaller sized colander into a bowl and add in the rice.

2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.

3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.

4Pour in water, rinse and then throw away the starchy water.

5Repeat steps (4) several times until the water becomes less starchy and almost clear.

6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.

7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.

8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.

To support your cooking

Recipe Izumi Shoji
Styling Yuki Murakami
Photo Akira Maeda
Production Fumiko Ohashi

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