This simple Japanese vegetable curry with rice will only take you 20 minutes. The secret to the speed is that I use Vermont curry cubes, which contain all the spices of Japanese curry. So you don’t have to prepare and add the different curry spices. It’s super quick and easy, but full of sweet veggies and curry flavor. It tastes slightly sweet and mild (not as spicy as an Indian or Thai curry) and is healthy and can be enjoyed by the whole family.
Vegetable curry recipe
The secret to making this vegetable curry even tastier and richer. Carrots, onions, potatoes, and zucchini should first be sautéed in a little oil so that these vegetables can develop their sweet flavor and make the vegetarian curry taste richer.
In addition, the Japanese Vermont curry cube has adjusted the spiciness of the curry to make it acceptable to the masses. It’s more suitable for people who’re afraid to eat spicy food and for children. Compared to Thai or Indian curries, they’re stronger and spicier. Not everyone can eat it. I’d also serve it with soy sauce egg (ramen egg), mixed vegetable pickles or marinated cucumber salad – a super addition to refreshing your mouth. I usually make extra portions for the next day’s meals or for the lunchbox. Interestingly, the curry tastes even better and tastier the next day.
Ingredients
- Vermont Curry – Generally, 1 pack (100g 6 small cubes) can be eaten by 3~4 people. If you want to make extra servings, you can use 2 packs (200g 12 small cubes). Vermont curry has different levels of spiciness. I’m going with mild this time because it’s suitable for children and the whole family who can’t tolerate spicy foods. Mild has only a curry flavor and a slight spiciness level. Add the curry paste to the pot when the vegetables are almost ripe. This is because it contains corn starch, which is relatively thick.
- Onion – It can be cut into cubes or strips. Fry it first in oil until it’s translucent to make the curry sweeter and richer.
- Carrots and potatoes – Cut the carrots and potatoes into cubes of about 1.5″ irregularly. They must first be fried in oil until their surface turns yellow. In this way they can develop their sweetness and become more fragrant and delicious.
- Zucchini – fried in oil until the surface is golden brown. This way they develop their sweetness and flavor.
- Tomato – add oil and lightly fry the tomatoes. Adding tomatoes makes the curry sweeter and more fragrant.
- Fresh beech mushrooms – Mushrooms contain polysaccharides. When you sauté them without oil, they give off their own fragrance and sweetness and add more flavor to the vegetable curry. You can also use chanterelles, maitake mushrooms, and oyster mushrooms, which are all suitable.
Add potatoes and zucchini to the curry later because they’ll ripen faster. If you put them in earlier, the potatoes will melt and you won’t be able to enjoy them.
How to make:
- Heat the pot to a high temperature and then add the oil. Put the potatoes and carrots in and don't turn them immediately. Wait until the bottom has a golden color and turn them again after 2 to 3 minutes. Put them on a plate and set them aside.
- Put the zucchini in and don't turn it. Wait until the bottom has a golden color and turn them again after 2 to 3 minutes. Put them on the same plate as the carrots and set them aside.
- Put some oil in the same pot, add the onions and fry them until they're translucent.
- Add fresh beech mushrooms and stir for 2 to 3 minutes. Let the water evaporate from the mushrooms. (If you use fresh beech mushrooms, remember to cut off the bottom).
- Create space in the center of the pot, add some oil and then add the diced tomatoes. Stir-fry the tomato in the center for about 2 minutes, then add the other ingredients.
- Add the carrots and pour the water with the lid on until it boils. Turn the heat to medium and let it boil for 2 ~3 minutes.
- Add potatoes and zucchini, cover with the lid and let it boil for 2 minutes.
- At the same time, put the Vermont curry cubes in a bowl and add hot water. Stir with a spoon until they dissolve.
- Pour the curry into the pot. Remember that the curry cubes must dissolve before you put them into the pot. Otherwise, the curry cubes may not dissolve well in a large pot because there are too many ingredients. They'll then stick to the ingredients and not melt evenly.
- After you pour in the curry, you need to stir the pot with a large spoon so that the bottom of the pot doesn't burn. Let it simmer for about 2 to 3 minutes. Also during this time, you need to stir gently so that the bottom of the pot doesn't burn. This is because not only curry cubes contain cornstarch, but also carrots and potatoes, which causes curry to burn easily.
Other vegetarian dishes:
White Sauce Pasta – Creamy and garlicky.
Cherry Tomatoes Confit
Mu Shu Vegetable
Chinese Scallion Pancakes
Braised Tofu – keto & low carb
Tomato Pasta – Only 15 minutes
Easy Mushroom Risotto
Simple and quick vegetable curry with rice (Japanese style) that will take you only 20 minutes. It's mild and healthy and can be enjoyed by the whole family.
Ingredients
- 100 g Vermont curry cube ,1 pack = 6 small cubes (Note 1)
- 1 onion ,dice or slice
- 1 carrot ,into 1.5" cubes irregularly
- 1 potato ,into 1.5" cubes irregularly
- 1 zucchini ,slice thinly and divide into 4 equal parts.
- 1 pack fresh beech mushroom , chanterelles, maitake mushrooms, and oyster mushrooms, which are all suitable.
- 1 tomato ,dice
- 800 ml water
Instructions
- Wash all the vegetables and cut them into the right size. Set them aside. Prepare a bowl to dissolve the curry cubes in hot water. Stir with a spoon until they dissolve. (Note 2)
- Sauté vegetables – Heat a pot of oil over medium heat. Put potatoes and carrots in and don't stir them until their undersides are a golden color, about 2-3 minutes. Turn them to the other side and fry them for 1~2 minutes, put them on a plate and set aside.
- Put the zucchini in and don't turn it. Follow the same instructions as for sautéing the potatoes. Then put them on the same plate as the carrots and set them aside.
- Add fresh beech mushrooms and stir for 2 to 3 minutes. Let the water evaporate from the mushrooms. If you sauté the vegetables in this order, the curry will retain the flavor and sweetness of the vegetables and become even tastier.
- Add tomatoes and a little oil and sauté with onions and mushrooms for 2 minutes. Then add carrots and water and cover with a lid until it boils and let it boil for 2 ~3 minutes.
- Add potatoes and zucchini, cover with lid and cook for 2 minutes. Make sure the carrots and potatoes are almost soft. Pour in the curry paste. Make sure the curry cubes have dissolved in water before adding them.
- Let it simmer for about 2 to 3 minutes. During this time, you must stir gently with a large spoon so as not to burn the bottom of the pot. (Note 3)
- Ready to serve with steamed ice.
Tips & Notes:
- 1 package of Vermont curry (100g 6 small cubes) can be eaten by 3~4 people. If you want to make more servings, you can use 2 packets (200g 12 small cubes).
- Always add curry paste at the end, when the vegetables are almost ripe. This is because curry paste contains cornstarch, which is relatively thick. Remember to stir the pot often while cooking or the bottom of the pot will burn.
- I suggest that you cook the curry more than 2-3 hours in advance or half a day in advance, or cook it at noon and then eat it in the evening. If you don’t eat it right away, the curry will taste even better and richer if it rests for more than half a day.
Nutrition Information:
Serving: 100g Calories: 173kcal (9%) Carbohydrates: 34g (11%) Protein: 7g (14%) Fat: 4g (6%) Sodium: 48mg (2%) Potassium: 1071mg (31%) Fiber: 13g (54%) Sugar: 6g (7%) Vitamin A: 3150IU (63%) Vitamin C: 29mg (35%) Calcium: 155mg (16%) Iron: 8mg (44%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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