This vegan Japanese curry is pure comfort food – warm, hearty, and packed with rich flavor. Tender veggies like carrots and potatoes simmer in a sweet and savory curry sauce. It’s easy to make, incredibly satisfying, and perfect for serving over a bowl of steaming rice.
Japanese curry is a bit different from other curries you may know and love. It’s less spicy and more mild, with a unique sweetness thanks to the addition of apples.
This vegan version stays true to the traditional flavors while keeping things entirely plant-based. It’s the kind of meal that feels like a hug in a bowl – warming, filling, and absolutely delicious.
Why You’ll Love This Curry
This Japanese vegetable curry is:
- Comforting and flavorful: The curry roux creates a thick, flavorful sauce with just the right balance of sweet and savory.
- Loaded with veggies: Carrots, potatoes, and onions make this curry hearty and nutritious.
- Simple and quick: With just a handful of ingredients, you can have a delicious meal on the table in under an hour.
- Perfectly plant-based: All the classic flavors of Japanese curry without any animal products.
Tips for Perfect Vegan Japanese Curry
Store-bought vs Homemade Curry Roux
Japanese curry gets its signature flavor and texture from curry roux cubes. Nearly everyone I know uses the boxed curry roux cubes for this type of curry, because it’s just so quick and easy. I recommend this brand in particular – and this particular flavor is also vegan friendly. Now, if you want to make this curry entirely from scratch, I’m also including some instructions on making a homemade curry roux below.
Don’t skip the apple
It’s traditional for a reason. The apple is the secret ingredient- adding a nice subtle sweetness that balances the savory curry. I like to use Honeycrisp apples, but Fuji or Gala will also work well.
Serving Ideas
Japanese curry is traditionally served over fluffy white rice. Feel free to swap in brown rice or even quinoa if you prefer.
Make your own Broth
Store-bought broth is quick and easy, and totally dine to use here. But if you want to get extra fancy, try your hand at making your own vegetable stock.
Bonus Points: Making Homemade Curry Roux
As I mentioned above, it’s very common to use a boxed curry mix for Japanese curry (like this one). However, if you want to make your own from scratch, here is how I do it!
There are two additional steps to incorporating a homemade curry seasoning. One is to add a simple roux to help thicken the curry. And the other is to add your homemade blend of spices. When you get to Step 6 in the recipe instructions, simply add the homemade roux and spice blend instead of the store-bought curry cubes.
Creating the Roux
In a small pan, melt the vegan butter over medium-low heat. Stir in the flour and cook, whisking constantly, for about 1 minute. This creates the roux that will thicken your curry.
Add these Spices
You will add the following combination of spices to the curry as well. Feel free to adjust this to suit your personal tastes.
- 2 tablespoons curry powder (a mild variety works best for Japanese curry)
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon (optional, for a hint of warmth)
- ¼ teaspoon cayenne pepper (optional, for heat)
- ¼ teaspoon salt, adjust to taste
Variations to Try
Add a protein: Stir in cubes of baked tofu, edamame, or chickpeas for extra heartiness.
Spice it up: Add a pinch of cayenne or a drizzle of sriracha for some heat.
Extra veggies: Toss in mushrooms, zucchini, or bell peppers for more variety.
Top it off: Garnish with sliced green onions, sesame seeds, or even pickled ginger for added flavor.
More Vegetarian Recipes
If you love this vegan-friendly Japanese Curry, be sure to check out these other delicious ideas:
Recipe
Servings: 6 servings
Calories: 179kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion sliced
- 2 cloves garlic minced
- 3 large carrots sliced thick
- 3 medium yellow potatoes peeled and cut into bite-sized cubes
- 1 honeycrisp apple peeled and finely diced
- 3 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1.5 oz Japanese curry roux cubes see notes
Instructions
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Heat the olive oil over medium-high heat in a large pot.
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Add the onion slices and cook 4-5 minutes, until tender. Add the garlic and cook for an additional minute, stirring constantly.
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Add the carrots, potatoes, and apple and cook for another 5 minutes, stirring occasionally.
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Add the vegetable broth, soy sauce, and tomato paste and bring the mixture to a boil.
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Turn down to a simmer and cook for 25-30 minutes, stirring occasionally, or until the veggies are tender.
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Break up the curry roux cubes and add them to the pot. (Note: These sometimes come packaged as small cubes and sometimes as one large brick. Either way, you can gently crumble it into the pot.)
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Stir to combine, and cook an additional 5-10 minutes.
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Serve hot, over steamed white rice, if desired.
Nutrition
Calories: 179kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 857mgPotassium: 668mgFiber: 6gSugar: 8gVitamin A: 5475IUVitamin C: 23mgCalcium: 64mgIron: 3mg