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+ servings
4 from 2 votes
Vegan Japanese Curry
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This vegan Japanese curry is made with chunks of potatoes and veggies simmered up in a spicy tomato base. Served over a bed of rice, it makes a perfect hearty fall dinner!
Course: Entree
Cuisine: American, Japanese
Servings: 4
Calories: 327 kcal
Author: Alissa
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 large onion, diced
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 4 cups vegetable broth or water
  • 1 large russet potato, scrubbed and diced
  • 1 apple, I used a Fuji, peeled and finely diced
  • 3 tablespoons tomato paste
  • 1 tablespoon Japanese curry powder or more, to taste
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups shelled frozen edamame, thawed
  • salt and pepper to taste
For Serving
  • cooked rice
  • chopped scallions
Instructions
  1. Coat the bottom of a large pot with 2 tablespoons of oil and place over medium heat. When oil is hot, add onion and carrots. Sauté until onions are soft and translucent, about 5 minutes. Add garlic and ginger, and sauté about 1 minute more, until very fragrant.
  2. Add broth or water, potato, apple, tomato paste, curry powder, and Worcestershire sauce to pot. Raise heat to medium-high and bring to a simmer. Lower heat and allow to simmer, uncovered, until potatoes and carrots are tender, about 20 minutes, stirring occasionally.
  3. While the potato mixture simmers, place remaining tablespoon of oil into a small saucepan and place over medium-low heat. Whisk in flour and bring to a simmer. Allow to simmer, whisking constantly, for about 2 minutes, until the mixture is very smooth and darkens up just a bit.
  4. Add flour mixture to the pot with potato mixture and stir until fully incorporated. Stir in edamame and allow to simmer for about a minute or two more, just to heat the edamame and thicken the base a bit. Remove from heat. Season with salt and pepper to taste, and adjust any other seasonings to your liking.
  5. Divide rice into bowls and top with curry. Sprinkle with scallions and serve.
Recipe Notes

*If you can't find Japanese curry powder, try a mixture of garam masala and regular (English) curry powder.

Nutrition information does not include rice.

Nutrition Facts
Vegan Japanese Curry
Amount Per Serving
Calories 327 Calories from Fat 124
% Daily Value*
Fat 13.8g21%
Saturated Fat 2.6g13%
Sodium 849mg35%
Potassium 1121mg32%
Carbohydrates 40.3g13%
Fiber 6.8g27%
Sugar 13.3g15%
Calcium 70mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.