Best Vegan Japanese Curry

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Real deal Vegan Japanese curry with chunks of veggies stewed in a rich, sweet and mega flavourful sauce. Served over rice for the perfect weeknight comfort meal. 



For the Curry

  • 1 large onion, sliced into wedges (300g)
  • 2 garlic cloves, grated
  • 2 tsp ginger, grated
  • ½ package mushrooms (150g)
  • 1 carrot, cut into wedges (150g)
  • 23 potatoes (250g)
  • 3/4 cup soy curls (about 60g dry and 120g rehydrated)
  • ½ small apple, grated (100g)
  • 2 ½ cup water (625ml)
  • ½ box curry roux cubes (120g // or about 240-270g homemade curry cubes)
  • Salt and pepper to taste

Kakushi aji (hidden flavours)

To serve


  1. Over medium high heat, add onions and fry for 1 minute. Add in garlic and ginger and fry for another minute. Add in the mushrooms, carrots and potatoes and cook for 5 minutes. 
  2. Add water and grated apple. Bring to a boil and then reduce heat to a low and simmer for 15 minutes or until you can pierce a toothpick through it. 
  3. Turn off the heat. Chop up the roux into small pieces (makes it easier to dissolve). Add the chopped roux to a soup ladle and dissolve it well into the curry. Stir in kakushi aji mixture. Add any other kakushiaji.
  4. Turn heat to low and simmer to thicken, about 5 minutes. 
  5. Serve over rice and enjoy! 


  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) with added flavour and 1 cup of cooked rice per serving. 
  • Category: entree
  • Method: stove top
  • Cuisine: vegan, japanese


  • Serving Size: 1 serving
  • Calories: 513
  • Sugar: 12.1
  • Sodium: 1379
  • Fat: 11.7
  • Saturated Fat: 5.6
  • Unsaturated Fat: 0.4
  • Trans Fat: 0
  • Carbohydrates: 86.5
  • Fiber: 6.7
  • Protein: 14.8
  • Cholesterol: 0

Keywords: vegan japanese curry, vegetarian japanese curry, easy japanaese curry, homemade japanese curry