Japanese Vegan Curry Recipe Easy and Delicious to Make

Japanese curry is a comforting, hearty dish loved by many for its rich, mildly spiced flavor and velvety texture. Traditionally made with meat and dairy, this Japanese vegan curry recipe transforms the classic into a plant-based delight without sacrificing any of the warmth and depth that curry lovers crave.

Using wholesome vegetables, fragrant spices, and a smooth curry roux made from scratch, this recipe is both nourishing and easy to prepare. Whether you’re a seasoned vegan or simply looking to explore new flavors, this dish is perfect for cozy weeknight dinners or meal prep.

In this post, I’ll guide you through every step of making authentic-tasting Japanese vegan curry, share tips for customizing it, and offer serving suggestions to complete your meal. Plus, be sure to check out some of our other fantastic vegan recipes linked below to keep your plant-based cooking exciting and delicious!

Why You’ll Love This Recipe

Japanese vegan curry stands out because it merges the best of Japanese comfort food with wholesome, plant-based ingredients. It’s:

• Rich and creamy without any dairy, thanks to the use of coconut milk and a homemade roux.
• Versatile and customizable – you can swap in your favorite vegetables or add plant-based protein like tofu or chickpeas.
• Easy to make with simple ingredients and straightforward steps, perfect for cooks of all skill levels.
• Nutritious – packed with fiber, vitamins, and minerals from fresh vegetables.
• Comforting and filling, great for chilly days or any time you need a warm hug in a bowl.

Plus, it reheats beautifully, making it an excellent option for leftovers or meal prep.

Ingredients

• 2 tablespoons vegetable oil (or any neutral oil)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 small sweet potato, peeled and cubed
• 1 cup cauliflower florets
• 1 cup green beans, trimmed and cut
• 4 cups vegetable broth
• 1 cup coconut milk (full fat for creaminess)
• 3 tablespoons all-purpose flour
• 2 tablespoons curry powder (Japanese style if available)
• 1 tablespoon garam masala
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 1 teaspoon maple syrup or agave nectar
• Salt and pepper to taste
• Cooked rice, for serving

Equipment

• Large pot or Dutch oven
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring cups and spoons
• Grater (for ginger)
• Small bowl for making roux

Instructions

1. Prepare the vegetables: Wash, peel, and chop the carrots, potatoes, sweet potato, cauliflower, and green beans into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger.
2. Sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the vegetables: Toss in the carrots, potatoes, sweet potato, cauliflower, and green beans. Stir well to coat with the aromatics and oil.
5. Pour in vegetable broth: Add the 4 cups of vegetable broth along with the tomato paste, soy sauce, turmeric, maple syrup, and curry powder. Stir to combine all ingredients. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes until the vegetables are tender.
6. Make the curry roux: In a small bowl, mix the all-purpose flour with a few tablespoons of the coconut milk until it forms a smooth paste. Gradually add this paste to the pot, stirring constantly to avoid lumps. Then, pour in the remaining coconut milk. Stir well to thicken the curry sauce.
7. Season and simmer: Add the garam masala, and season with salt and pepper to taste. Let the curry simmer gently for another 5-10 minutes until thickened and creamy.
8. Serve: Spoon the hot curry over freshly cooked rice and enjoy!

Tips & Variations

“For an extra protein boost, add pan-fried tofu cubes or cooked chickpeas during the last 10 minutes of simmering.”

• Make it gluten-free: Use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour for the roux.
• Add more veggies: Try mushrooms, bell peppers, or zucchini for additional textures and flavors.
• Spice level: If you like it spicier, add a pinch of cayenne pepper or a chopped chili pepper.
• Make it creamier: Stir in a splash more coconut milk or some vegan yogurt just before serving.
• Batch cooking: This curry freezes well. Store portions in airtight containers for up to 3 months.

Nutrition Facts

Serving Suggestions

This Japanese vegan curry pairs beautifully with fluffy steamed white rice, brown rice, or even quinoa for a healthier twist. For a traditional touch, serve it alongside Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or a simple cucumber salad to balance the richness of the curry.

For an easy weeknight meal, consider pairing the curry with our Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every bit of that luscious sauce. If you’re in the mood for more vegetable-focused meals, check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for inspiring ideas.

Conclusion

Japanese vegan curry is a delicious way to enjoy a classic comfort food without compromising your plant-based lifestyle. With its rich, creamy sauce, tender vegetables, and fragrant spices, this dish offers a wonderful balance of flavor and nutrition.

It’s simple enough for beginner cooks yet satisfying for seasoned chefs looking to explore vegan cuisine.

Whether you make it for a cozy dinner or prepare a batch for the week, this recipe is sure to become a favorite. Don’t hesitate to experiment with different vegetables or proteins to make it your own.

And if you loved this recipe, be sure to explore more plant-based delights on our site to keep your kitchen adventures fresh and exciting!

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