Japan / Main dishes

Japanese vegetable curry

Name: Japanese vegetable curry
Prep time: 15 min
Cook time: 30 min
Yield: 4 portions
Cuisine: Japan
Ingredients: 250 g onion; 250 g carrot; 350 g potatoes; 1 tbsp oil; 700 ml water; 90 g Japanese curry roux; 600 g cooked rice

A home-cooking adaptation of japanese vegetable curry, with practical ingredients and clear steps.

Prep15 min

Cook30 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Cut onion into wedges and potatoes and carrots into small even chunks.
Soften onion in oil for five minutes, then add roots and water.
Simmer 20 minutes until vegetables are tender; turn off heat and dissolve roux.
Return to low heat and stir for five minutes until thick; serve with hot rice.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Check roux for wheat, milk, soy and other allergens. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 456 kcal
Protein: 8.4 g
Carbs: 79.1 g
Fat: 11.6 g
Fibre: 6.2 g
Total sugar: 8.4 g
Sodium: 840 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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