Japanese vegetable curry

    35 min

    A delicously quick, yet satisfying vegetable curry. Vegetables are sauteed, then simmered with a Japanese curry sauce. Serve with freshly cooked white rice or whatever you fancy.


    Quebec, Canada
    26 people made this

    Serves: 2 - 4 people

    • 30g butter
    • 2 carrots, peeled, diced
    • 4 potatoes, peeled, diced
    • 1 onion, diced
    • 4-6 mushrooms, diced
    • hot water, as needed
    • Sauce
    • 4 blocks Japanese curry roux, crumbled

    Prep:10min  ›  Cook:15min  ›  Extra time:10min resting  ›  Ready in:35min 

    1. Heat a large frying pan with butter over medium heat. Saute the onions, carrots, potatoes and mushrooms for 3-4 minutes.
    2. Add enough hot water to cover the ingredients. Cover the pan and simmer until the potato is soft about 10-12 minutes.
    3. Turn off the heat and remove from the hob. Add the crumbled curry blocks and stir in until the sauce is thickened. Close the lid and let rest for 10 minutes before serving.


    Japanese curry roux blocks can be purchased in Oriental stores or online.

    See it on my blog

    Check out this recipe on my blog

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