A Taste of Japan's Vegetable Curry
Experience the savory harmony of Japanese vegetable curry, where tender seasonal vegetables meld with a richly spiced curry base. This dish combines earthy flavors with a touch of sweetness, creating a satisfying meal perfect for any time of year. Serve it over steamed rice for a comforting and wholesome dining experience that everyone will love!
ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 medium potatoes, cubed
- 1 cup green beans, trimmed and chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 cups vegetable broth
- 2 tablespoons soy sauce
- 3 tablespoons Japanese curry powder
- 1 tablespoon miso paste
- 1 tablespoon honey or maple syrup
- Cooked rice, for serving
- Chopped green onions, for garnish
steps
- 1.
In a large pot, heat the vegetable oil over medium heat.
- 2.
Add the diced onion and sauté until translucent.
- 3.
Stir in the garlic and ginger, cooking until fragrant.
- 4.
Add the carrots, bell pepper, zucchini, and potatoes. Sauté for about 5 minutes.
- 5.
Pour in the vegetable broth and bring to a boil.
- 6.
Stir in the green beans, soy sauce, curry powder, miso paste, and honey/maple syrup.
- 7.
Reduce the heat and simmer for 20 minutes or until the vegetables are tender.
- 8.
Adjust seasoning to taste, adding more soy sauce or curry powder if desired.
- 9.
Serve hot over cooked rice and garnish with chopped green onions.
