We love making Japanese curry, and we’ve had several iterations of Vegan Japanese Curry here on Vegan Miam. This vegan Japanese curry is a more traditional take on our popular Japanese Kabocha Curry recipe. We’ve substituted potatoes for the slightly seasonal kabocha squash, making this a more accessible and year-round vegan Japanese curry.
Japanese curries are incredibly popular in Taiwan and were a staple of my childhood. My mother would always make quick curries using S&B Golden Curry Sauce Mix, but I was never particularly fond of them. Most of these packaged curry sauces aren’t vegan (though a few are) and they generally contain additives and ingredients that many of our readers would prefer to avoid.
Making your own homemade vegan Japanese curry is surprisingly simple and immensely satisfying. With its rich, hearty flavors and chunky vegetables; this is humble and delicious comfort food. To help make this recipe even easier, we’ve included notes on which curry powders to use as well as instructions for a gluten-free option. Traditionally Japanese curry is sweeter and thicker than other types of curry and typically served with rice.
VEGAN JAPANESE CURRY
3-4 SERVINGS, SERVE WITH COOKED RICE OR UDON NOODLES
FOR THE ROUX (SEE GF OPTION IN NOTES)
- 3 tbsp neutral oil, such as canola or sunflower
- 32g (4 tbsp) unbleached all-purpose flour* (See Notes for gluten-free option)
- 10g (2 tbsp) Oriental curry powder or garam masala* (see Notes if using garam masala or different curry powder)
FOR THE CURRY
- 1 tbsp neutral oil, such as canola or sunflower
- 1 small or ½ medium sweet onion, thinly sliced*
- 170g carrots, peeled and bias-cut into ½-inch coins*
- 340g Yukon gold potatoes, or other waxy potatoes, peeled and cut into 1-inch chunks* (see Notes)
- 1 large garlic clove, finely minced (about 1½ tsp)
- ½ tbsp organic ketchup or tomato paste
- 1 tbsp Oriental curry powder or garam masala* (see Notes if using garam masala or different curry powder)
- 750ml (3 cups) vegetable or vegan beef broth* (see Notes)
- 1 medium Fuji or Gala apple (227g); peeled, cored and finely grated to an apple sauce consistency * (see Notes)
- 2 tbsp soy sauce or gluten-free tamari
- 1 teaspoon agave nectar (optional)
- 70g (½ cup) frozen edamame or peas, thawed