Vegetable Curry Over Rice Recipe
- 12 months +
- 4 or 5 adult servings
- gluten free
This recipe is satisfying and full of rich flavor from both vegetables and curry. When I was at Muso Yochien (Dream Window Kindergarten), curry rice was my favorite meal, and I learned to read the Japanese characters so that I could see the scheduled date on the menu plan for this delicious dish. Curry rice is so popular among children in Japan that they have a fun song about the ingredients and cooking process called “karē raisu.”
You will need
- 2 cups short-grain brown rice
- Water for soaking rice
- 4 cups water
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1 cup onion, peeled and cut into 1/2-inch pieces
- 1 cup white potato, peeled and cut into 1-inch pieces
- 1 cup butternut squash, peeled and cut into 1-inch pieces
- 1 cup carrot, cut into 1-inch pieces
- 1 cup shiitake mushrooms, cut into 1/4-inch slices
- 1/2 teaspoon sea salt
- 1 cup cooked chickpeas, canned or homemade from dried beans
- 1/2 cup water
- 1 tablespoon curry powder
- 1 tablespoon kuzu
- 1/3 cup water for dissolving kuzu
- To make rice, strain rice. Add rice and cooking water to pot, then bring to a boil.
- Reduce heat and cook for 45 minutes to 1 hour, until all water is absorbed.
- Use a heat diffuser to keep grains from sticking to the bottom of the pot, and to prevent burning.
Cook curried vegetables
- To make curried vegetables, heat oil in a large skillet.
- Add onion, and then add potato, squash, carrots, and mushrooms. Saute the vegetables, stirring for 5 to 10 minutes.
- Add sea salt, chickpeas, sea vegetable, and ½ cup water.
- Bring to a boil, and cover with a lid. Reduce heat, and simmer for 30 minutes.
- Stir in curry powder.
- Dissolve kuzu in 1⁄3 cup water in a separate bowl or grinding bowl. Use a fork or pestle to dissolve thoroughly. Kuzu must be dissolved in cool or room temperature water before adding to hot food or liquid.
- Add kuzu liquid to simmering curry and stir to combine.
- Serve curry over brown rice.
Cover rice with water and soak for 8 to 24 hours. If you don’t have time to soak for the longer time span, soak for at least 1 hour, if possible.
- Substitute broccoli, sweet potatoes, yellow squash, zucchini, green beans, green peas, cabbage, cauliflower, kale, bok choy, Chinese cabbage, or tomatoes.
- Add slices of tempeh, tofu, fish, shrimp, or chicken.
- Substitute arrowroot flour for kuzu as a thickener.