Vegan Curry Rice | Cooking With Jade

Vegan Curry Rice

< 1 minute
Vegan Curry Rice


Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Japanese
Servings 4


  • Large pot or Dutch oven with lid
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Immersion blender (optional)


For the curry:

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 inch piece ginger grated
  • 2 medium carrots chopped
  • 2 medium potatoes peeled and chopped
  • 1 apple peeled and grated
  • 2 tbsp curry powder
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 3 cups vegetable broth
  • Salt and pepper to taste

For the rice:

  • 2 cups short-grain rice
  • 2 cups water


  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  • Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
  • Add the chopped carrots and potatoes and cook for another 5 minutes until they start to soften.
  • Add the grated apple, curry powder, tomato paste, soy sauce, and maple syrup and stir to combine.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat to low, cover the pot with a lid, and let simmer for 30-35 minutes until the vegetables are tender.
  • If desired, use an immersion blender to blend the curry until smooth.
  • While the curry is simmering, rinse the rice in cold water until the water runs clear.
  • In a pot, combine the rice and water and cook according to package instructions.
  • To serve, spoon the curry over the cooked rice and enjoy!


Calories: 438 | Total Fat: 8g | Total Carbohydrates: 90g | Dietary Fiber: 7g | Protein: 6g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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