Japanese Vegetable Curry Over Rice

Ingredients

• White rice

  Long-grain, regular, raw, unenriched

  ½ cup or 93g

• Onions

  Sweet, raw

  ½ onion or 166g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  2 tbsp or 12g

• Carrots

  Raw

  1 ½ medium or 92g

• Rutabagas

  Raw

  ½ medium or 193g

• Mushrooms

  Maitake, raw

  4 oz or 113g

• Apples

  With skin

  ½ medium or 91g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 large or 25g

• Potato

  Flesh and skin, raw

  1 Potato small or 170g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Vegetable Broth

  From bouillons. Low sodium

  1 ¼ cup or 300g

• Honey

  ¾ tbsp or 16g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Ketchup

  Low sodium

  ½ tbsp or 8g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Curry paste

  100g

• Butter

  Unsalted

  1 tbsp or 14g

• Wheat flour

  Whole-grain

  1 ½ tbsp or 11g

• Curry powder

  Spices

  1 tsp or 2g

• Garam Masala Seasoning

  Spice Islands

  1 tsp or 36g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Vegetable Broth

  From bouillons. Low sodium

  ¼ cup or 60g

Directions

1. (source: https://mealplans.cooksmarts.com/days/424?version=vegetarian)
2. PREP
3. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve 1/2 for tomorrow night. (Can be done up to 5 days ahead)
4. Onions / Garlic / Ginger / Carrots / Rutabagas (use this vid for turnips) / Shiitakes / Apples / Green onions - Prep as directed. (Can be done up to 4 days ahead)
5. Potatoes - Prep as directed.
6. MAKE
7. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, and ginger to heated oil with a sprinkle of salt. Saute until softened, ~3 minutes.
8. While aromatics are cooking, melt butter in a small saucepan over medium heat, and then whisk in flour. Simmer, stirring frequently, until the mixture is an amber color, 8 to 10 minutes (you’re making a roux!).
9. Add carrots, rutabagas, and potatoes to pot with onions and saute for another 2 to 3 minutes.
10. Pour in vegetable broth and grated apples. Bring to a boil, add shiitakes, and then simmer.
11. Once the roux is amber, whisk in curry powder, garam masala, and cayenne (if using), forming a brown paste. Whisk in vegetable broth until you get a creamy sauce.
12. Fold creamy curry sauce, honey, soy sauce, and ketchup into the other pot, stirring to incorporate. Simmer until the vegetables are tender. Taste and adjust seasonings as needed. If your curry tastes a bit bitter, balance it out with more honey. If it’s too bland, add more soy sauce and spices.
13. Warm edamame according to package instructions and sprinkle some salt over the pods. Enjoy your curry over rice and top with green onions! Enjoy edamame on the side!

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