Dairy-Free Japanese Breakfast Curry with Rice

Ingredients

• 2 tbsp Vegetable Oil
• 1 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 4 blocks Japanese Curry Roux (Dairy-Free)
• 4 cups Water
• 4 cups Cooked Japanese Rice
• 1 tbsp Soy Sauce
• 2 cups Spinach

Instructions

1. 1Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. 2Add chopped onion, carrots, and potatoes and sauté until softened, about 8-10 minutes.
3. 3Add water and bring to a boil. Reduce heat and simmer for 15 minutes, or until vegetables are tender.
4. 4Break the Japanese curry roux blocks into the pot and stir until completely dissolved. Simmer for another 10 minutes, stirring occasionally, until the curry thickens.
5. 5Stir in soy sauce and optional spinach.
6. 6Serve hot over cooked Japanese rice.

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