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. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 177°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, 2 medium carrots, and 2 medium potatoes to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 8 to 10 minutes. The onion should look translucent.
3. 3Pour in the 4 cups of water and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the vegetables are easily pierced with a fork.
4. 4Break the 4 blocks of Japanese curry roux into the pot. Stir continuously until the roux blocks are completely dissolved into the liquid. Increase the heat to medium and simmer for another 10 minutes, stirring often, until the curry has thickened to your desired consistency. It should coat the back of a spoon.
5. 5Stir in the 1 tablespoon of soy sauce and the 2 cups of spinach. Continue to stir until the spinach has wilted, which should take about 1 to 2 minutes.
6. 6Serve the thickened curry hot over the 4 cups of cooked Japanese rice.

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