5 from 6 votes
Vegan Japanese Curry
A warm, satisfying bowl of homemade vegan Japanese curry, packed with carrots, potatoes, and meaty oyster mushrooms. The roux thickens the sauce into a pretty dang glorious thick curry that’s just begging to be spooned over rice.
Prep Time
4 mins
Cook Time
25 mins
Total Time
29 mins
Servings:
4
servings
Calories:
318 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 4 teaspoons olive oil
- 1 cup onion diced
- 3 cups oyster mushrooms hand-torn
- 4 teaspoons garlic minced
- 2 teaspoons ginger grated
- 1½ cups carrot peeled, and roll-cut into 1-inch pieces
- 1 cup potato peeled, and diced into 1-inch pieces
- 1 Fuji apple grated
- 3 cups vegetable stock or water, unsalted
- 2 tablespoons tamari or soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon sugar
For the Curry Roux:
- 5 tablespoons vegan butter
- ¼ cup all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- ½ teaspoon ichimi togarashi optional
To Serve:
- short-grain rice cooked
- tofu katsu optional
- scallions sliced
Instructions
- Heat olive oil over medium-high heat in a wok or Dutch oven. After 90 seconds, when the oil is hot, add the diced onion and oyster mushrooms. Sauté for 4–6 minutes until lightly golden, stirring occasionally.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the carrots, potatoes, grated apple, vegetable stock (or water), tamari, tomato paste and sugar. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 18-20 minutes, or until the carrots and potatoes are tender.
- While the vegetables cook, prepare the curry roux. In a small saucepan, melt the vegan butter over medium heat. Sprinkle in the flour and whisk constantly until a smooth paste forms. Cook for 2–3 minutes, whisking continuously, to remove the raw flour taste. Add the curry powder, garam masala, ichimi togarashi (if using), and whisk until evenly combined. Remove from heat.
- Once the vegetables are tender, add all of the curry roux to the pot, and stir to thicken the curry, cooking uncovered at medium heat for another few minutes if you want the curry to thicken more.
- Serve the curry over cooked short-grain rice. If desired, garnish with sliced scallions and tofu katsu.
Cup of Yum
Notes
- 🍲 Broth Vader:
- 🍲
- Use high-quality unsalted vegetable stock for a deep, balanced flavor in your curry. Water works in a pinch, but stock gives more depth and nourishment.
- 🍎 Ruth Grater Binsburg:
- 🍎
- Grate the Fuji apple instead of dicing it. This ensures it dissolves into the sauce, adding sweetness and balancing the rich curry roux.
- 🌶️ Hot in the City Tonight:
- 🌶️
- Turn up the spice by adding extra ichimi togarashi or a spoonful of chili garlic sauce. Adjust to suit your preferred level of heat!
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
40g
(13%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Sodium
712mg
(30%)
Potassium
862mg
(18%)
Fiber
7g
(28%)
Sugar
14g
(28%)
Vitamin A
8890IU
(178%)
Vitamin C
20mg
(22%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Sodium | 712mg | 30% |
| Potassium | 862mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 8890IU | 178% |
| Vitamin C | 20mg | 22% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.