Vegan Japanese Curry in Instant Pot (saucepan option)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
209 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Vegan Japanese Curry in Instant Pot (saucepan option)
Description
Vegan Japanese Curry in this recipe starts by sautéing onions, garlic, and ginger to form an aromatic base. Flour is cooked briefly with spices to deepen flavor and thicken the sauce. Vegetables like carrots and potatoes, along with chickpeas, are added with tomato paste, Worcestershire sauce, salt, and water before pressure cooking or simmering on the stovetop until tender.
The resulting curry sauce is thick and mildly spiced, balancing warmth from garam masala and a hint of turmeric. Applesauce softens acidity and adds subtle sweetness. Peas stirred in toward the end provide a pop of color and texture. The curry can be served over rice and garnished with scallions, pickled radish, or pickled ginger for a fuller meal experience.
For stovetop preparation, cooking times are longer with partially covered pots, and water quantity is slightly increased. Variations include oil-free options and use of gluten-free flour. This recipe is designed to yield four servings and can be adjusted to dietary preferences accordingly.
Ingredients
- 2 tsp neutral cooking oil divided, generic cooking oil
- 1/2 onion thinly sliced
- 4 cloves garlic finely chopped, or 1 tbsp mined
- 1 tbsp ginger finely chopped
- 1 tbsp flour (use rice flour for glutenfree)
- 2 to 3 tsp garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
- 3/4 tsp Turmeric
- 1 1/4 cup carrot chopped
- 1 potato large, cubed
- 15 oz chickpeas drained, or 1.5 cups cooked, canned
- 2 tsp tomato paste or Ketchup
- 2 tsp Worcestershire sauce or use coconut aminos for soyfree, vegan or use soy sauce (tamari for gluten free
- 2 cups water
- 3/4 tsp salt
- 3 tbsp applesauce or grated apple
- 1/3 cup pea
- scallions pickled radish, pickled ginger and rice for serving
Instructions
- Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.
- Add the garlic and ginger and mix in. Cook for half a minute.
- Move the onions to the side. Add 1 tsp more oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in. (Add a pinch of thyme and sage for additional depth of Japanese curry flavor if using Indian garam masala)
- Add the veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Saute
- Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.
- Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions.
Notes
- Use rice flour for gluten-free preparation, or regular flour if gluten is acceptable.
- Sauté vegetables in vegetable broth for an oil-free version, and dry roast flour separately before adding spices.
- Stovetop cooking uses 2.5 cups water and simmers partially covered for 12-14 minutes until vegetables are tender.
- Add applesauce and peas at the end to balance flavors and add freshness.
- Serve with rice and optional pickled radish, pickled ginger, and scallions for garnish.
- Recipe yields four servings and can be adjusted in seasoning and cooking time based on ingredient size and personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Sodium | 592mg | 25% |
| Potassium | 603mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 6835IU | 137% |
| Vitamin C | 15.8mg | 18% |
| Calcium | 82mg | 8% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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