A MEAL YOU CAN MAKE
Japanese vegetable curry
A mild, thick curry with tender vegetables and comforting rice.
About 52 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 250g Potatoes, 2 cm cubes
- 150g Carrots, 1 cm rounds
- 150g Onion, wedges
- 150g Mushrooms, quartered
- 50g Japanese curry roux, vegetarian
- 500ml Water
- 15ml Rapeseed oil
- 300g Ready-cooked rice, sealed shelf-stable pack
Allergens: Roux commonly contains wheat/gluten, soya and sometimes milk; choose a plant-based brand. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~579 kcal · 12g protein · 99g carbohydrate · 17g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Cut vegetables evenly. Check the curry roux is vegetarian and read its water ratio; adjust the measured water to its packet if necessary.
Heat the rice
Pan-heat the sealed ready-cooked rice following its packet instructions. Stir until steaming hot throughout, then transfer to a covered serving bowl.
Soften the onion
Warm oil over medium heat. Stir onion until soft, then add mushrooms, potato and carrot and turn for 2 minutes.
Cook the vegetables
Add water, bring to a simmer and partially cover. Cook gently until a knife slides through potato and carrot; extend if needed.
Dissolve the roux
Take the pan briefly off heat. Break curry roux into pieces and stir until dissolved. Return to low heat and stir until thick and smooth, following its packet cooking time.
Check and serve
Check the sauce is hot throughout. Spoon over rice; add hot water if too thick. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 37 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Japanese-inspired · bought curry roux. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.