Vegan Japanese Curry

Method

20 min prep · 40 min cook

1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent.

2. Add the carrots, potatoes, ginger, and garlic. Cook for 5 minutes.

3. Stir in the curry powder and cook for another minute.

4. Pour in the vegetable broth, soy sauce, and add the bay leaf. Bring to a boil.

5. Reduce to a simmer, cover, and cook for 20-25 minutes, or until the vegetables are tender.

6. Serve hot with cooked rice.

Courses: Dairyfree, Quickeasy

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