Gluten-Free Japanese Curry Rice with Vegetables

Ingredients

• 2 tablespoons Vegetable oil
• 1 Onion
• 2 Carrots
• 2 Potatoes
• 1 cup Butternut Squash
• 1/4 cup Gluten-free all-purpose flour blend
• 2 tablespoons Curry powder
• 4 cups Vegetable broth
• 2 tablespoons Tamari (gluten-free soy sauce)
• 2 tablespoons Apple sauce
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2Add the onion, carrots, potatoes, and butternut squash and cook until slightly softened, about 5-7 minutes.
3. 3In a small bowl, whisk together the gluten-free flour and curry powder.
4. 4Sprinkle the gluten-free flour mixture over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
5. 5Gradually pour in the vegetable broth, stirring constantly to prevent lumps.
6. 6Add the tamari and applesauce. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the vegetables are tender and the sauce has thickened.
7. 7Serve the curry over cooked rice.

Substitutions

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