Japanese Curry Over Mashed Potatoes Recipe
This comforting Japanese Curry Over Mashed Potatoes recipe combines creamy mashed potatoes with a rich and flavorful vegetable curry. Made with wholesome ingredients like potatoes, carrots, zucchini, and spinach, all simmered in authentic Japanese curry roux, this dish is a delicious twist on classic curry rice. Perfect for a cozy dinner, it’s easy to prepare on the stovetop and can be tailored to your preferred curry thickness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Mashed Potatoes
- 1 1/4 pound potatoes, peeled and chopped
- 4 tablespoons butter or vegan butter
- 1 cup milk or unsweetened soy milk or oat milk
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Vegetable Curry
- 1 tablespoon vegetable or grapeseed oil
- 3 oz (about 85g) onion, diced
- 1.5 oz (about 45g) carrot, diced
- 1.5 oz (about 45g) frozen corn, thawed
- 2 oz zucchini (about 60g), diced
- 350 to 400 ml water, depending on desired curry thickness
- 5 blocks (squares) of Japanese curry roux such as Vermont Curry
- 1/3 cup spinach, finely chopped
Instructions
- Boil the Potatoes: Add the peeled and chopped potatoes to a pot with enough water covering them by about 2 inches. Bring to a boil over high heat, then reduce heat and simmer for about 7 minutes or until the potatoes are easily pierced with a fork or knife.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add butter, your choice of milk, salt, and pepper. Mash until smooth and creamy. Set aside.
- Sauté Onions and Carrots: Heat vegetable oil in a medium pot over medium heat. Add diced onions and carrots and stir-fry for 2 to 3 minutes until onions turn translucent.
- Add Corn and Zucchini: Stir in the thawed corn and diced zucchini. Continue to stir-fry for an additional 2 minutes to soften the vegetables.
- Make the Curry Sauce: Pour in water and add the Japanese curry roux blocks. Stir continuously until the roux dissolves completely and the sauce thickens and starts bubbling.
- Finish with Spinach: Turn off the heat and stir in finely chopped spinach until it wilts from the residual heat.
- Serve: Transfer the mashed potatoes to a serving bowl and spoon the hot vegetable curry over the top. Serve immediately and enjoy.
Notes
- To Refrigerate: Store leftovers in an airtight container and refrigerate for up to 5 days.
- To Freeze: Allow the dish to cool to room temperature. Transfer to a freezer-safe container and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator and microwave on high for 1 to 2 minutes.
