Ingredients
Scale
- 2 medium onions, chopped
- 2 firm carrots, chopped
- 2 medium Yukon Gold potatoes, chopped
- 1 bell pepper, chopped (any color)
- 4 oz curry roux (one package)
- 4 cups low-sodium vegetable broth
- 3 cups cooked rice
- 1 cup cooked chicken breast or tofu, cubed (optional)
- 1 cup green peas (optional)
Instructions
- Chop the onions, carrots, potatoes, and bell pepper into bite-sized pieces.
- In a large pot over medium heat, sauté the onions in oil until golden brown (about 5 minutes).
- Add the carrots and potatoes to the pot, stirring until softened (another 5 minutes).
- Pour in the vegetable broth and add optional protein. Bring to a gentle boil; then reduce to a simmer.
- Break apart the curry roux and stir it into the pot until fully dissolved.
- Simmer for 15-20 minutes until thickened and aromatic. Stir occasionally.
- Serve over fluffy rice and garnish with green peas if desired.
Notes
- Feel free to customize with seasonal vegetables or chickpeas for added protein.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg