How long does japanese curry [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can japanese curry [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is japanese curry [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does japanese curry [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is japanese curry [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

6.8K Views 9 years ago

Japanese Curry
[Vegan]

SG By: Sasha Gill

Author Bio

Interesting flavor combos and veggie-fied comfort food. Sasha Gill is a med student by day, crazy... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Japanese Curry [Vegan]

Dairy Free

Curry is one of the most popular dishes in Japan, but it's not like Indian curries. Instead of starting with a masala paste like Indian curries, the British-influenced Japanese curry starts with a roux, which gives it a gravy-like texture. This sweet and spicy curry is made with an oil-free... Read More

Ingredients You Need for Japanese Curry [Vegan]

3 tablespoons all-purpose flour or rice flour, for gluten-free
1 white onion, chopped finely
1 garlic clove, minced
1 large carrot, cubed
1 large potato, cubed
1 medium sweet potato, cubed
1 tablespoon ketchup
1/4 teaspoon fenugreek seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/8 teaspoon Chinese 5-spice powder
1/4 teaspoon garlic powder
A pinch of cinnamon
2 1/2 cups vegetable broth
1 tablespoon rice malt syrup or 1 date blended with water
1 tablespoon tamari
1 medium Fuji apple, grated
1/2 cup frozen peas
Salt, to taste
Spring onions and sesame seeds, for garnish
A short or medium grain rice, to serve

Order with Instacart Download Our App

How to Prepare Japanese Curry [Vegan]

In an oven preheated to 390°F, spread flour on a baking sheet and toast until brown, about 20 minutes, taking it out to stir about every 5 minutes. Leave to cool. Mix together with spices.
In a large pot, add a thin layer of water and steam-sauté the onions and garlic. About 5-10 minutes, until soft. Add the potatoes, sweet potatoes, and carrots, ketchup, and mixed spices and toss to coat. Leave in pan for 5 minutes, then add the vegetable broth. Bring it to a boil and let it simmer for 10 minutes until vegetable can be pierced with a fork.
Next, add the syrup, tamari, and apple. Add the peas. Boil another 2 minutes then add a scoop or two of broth into a blender with the toasted flour and blend to remove any clumps (you can also whisk this). Add it back to the pot and continue to simmer until the curry is thick and the vegetables are tender.
Garnish and serve with rice.