Vegetable Japanese Curry with Rice

a plant-based meal ready in 30 minutes!

What Ingredients Do You Need For The Curry Sauce

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Sunflower Oil Onion Carrot Ginger Vegetable Broth Bay Leaf Curry Sauce Roux Applesauce

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What Ingredients Do You Need For The Sautéed Vegetables

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Olive Oil Bell Pepper Green Beans Mushrooms Sushi Rice

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1

Cook the rice. Start by rinsing the rice in cold water. Repeat a couple times until the water begins to run clear. Place the rice in 1 ¼ cup water and soak for 20 minutes. Heat rice on medium low heat until it begins to boil, then reduce heat and cook for 20 minutes. Turn off the heat and let it sit until ready to serve.

2

While the rice is cooking, start making the curry sauce. Heat the oil in a medium saucepan. Add the onions and carrots and cook for about 5-8 minutes or until very soft. Add the ginger and cook for 30 seconds.

3

Add the vegetable broth and bay leaf to the pot, heat to a boil and cook for five minutes.

4

Add the curry roux to the pot, stirring continually to dissolve it into the liquid.

5

Add 1 tablespoon applesauce to the pot plus salt and pepper as desired. Mix well, taste and adjust the seasoning as desired. Thin out with additional veggie broth or water to reach the desired consistency.

6

When the rice and sauce are done cooking. Heat the oil in a skillet over medium high heat. Add the green beans and red bell pepper and cook for 3-4 minutes. Add the mushroom and continue cooking until mushrooms are soft. Serve up curry sauce with rice and veggies.

serve & enjoy!

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