Japanese curry cooked with onions, carrots, potatoes, and eggplant then served over rice. This Japanese Style Curry Rice is simple, delicious, and perfect for a weeknight meal.
Ingredients
1 large onion, cut into wedges
3 garlic cloves, minced
2 teaspoons minced ginger
1 large carrot, peeled and cut into wedges
3 small potatoes, quartered
½ large Japanese eggplant, sliced
2 ¾ cups vegetable broth
½ box curry roux cubes
1 tablespoon granulated sugar
1 tablespoon soy sauce
½ tablespoon ketchup
Rice for serving
Directions:
In a medium sized skillet, add vegetable oil and allow it to heat for about a minute. Once the vegetable oil has warmed, add onions and cook for about a minute. Next, add minced garlic and ginger, and cook for an additional minute.
Once the onions, garlic, and ginger become aromatic, add carrots, potatoes, and eggplant and cook for several minutes.
Pour in vegetable broth and bring to a boil. Lower the heat and allow the vegetables to simmer for about 20 minutes, then check the readiness of the potatoes. Insert a fork into the potatoes to see if it pierces through.
Add the curry roux cubes into the broth over low heat. Stir to dissolve the curry roux. Then stir in granulated sugar, soy sauce, and ketchup until combined.
Let the curry simmer for another 5 minutes to allow it to thicken.
Ladle the curry over the rice.
Serve the Japanese Style Curry Rice immediately warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2021/03/03/japanese-style-curry-rice/