Vegetable Curry Over Rice Recipe

  • 12 months +
  • 4 or 5 adult servings
  • vegetarian
  • 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 
Brown Rice:
  • 2 cups short-grain brown rice
  • Water for soaking rice
  • 4 cups water
  • 1/4 teaspoon salt
Curried Vegetables:
  • 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
Cook rice
  1. To make rice, strain rice. Add rice and cooking water to pot, then bring to a boil.
  2. Reduce heat and cook for 45 minutes to 1 hour, until all water is absorbed.
  3. Use a heat diffuser to keep grains from sticking to the bottom of the pot, and to prevent burning.
Cook curried vegetables
  1. To make curried vegetables, heat oil in a large skillet.
  2. Add onion, and then add potato, squash, carrots, and mushrooms. Saute the vegetables, stirring for 5 to 10 minutes.
  3. Add sea salt, chickpeas, sea vegetable, and ½ cup water.
  4. Bring to a boil, and cover with a lid. Reduce heat, and simmer for 30 minutes.
  5. Stir in curry powder.
  6. 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.
Assemble dish
  1. Add kuzu liquid to simmering curry and stir to combine.
  2. Serve curry over brown rice.
Planning Ahead

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.
Did you make this recipe? Leave a comment below and tell us what you think!
Grow Healthy. Grow Happy. Guide
By Grow Healthy. Grow Happy. The Whole Baby Guide. ™

A comprehensive and accessible resource for natural baby care. Nurture your baby with nature's principles for a radiant life. Grow Healthy. Grow Happy. The Whole Baby Guide is a complete resource for parents to give their babies a healthy beginning for the first three years.

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