Vegan Japanese Curry
This Vegan Japanese Curry is a cozy hug in a bowl, filled with tender veggies and a rich, savory sauce that warms my heart every time I make it.
I first fell in love with Japanese curry during a trip to Tokyo years ago.
The comforting aroma wafting from tiny street vendors drew me in, and I remember savoring every bite.
Now, I’ve crafted a vegan version that brings back those memories, using wholesome ingredients that nourish both body and soul.
It’s perfect for a chilly evening when you just want to feel cozy and cared for.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut oat milk for that creamy texture, but light works too if you want to keep it lighter. Feel free to swap in any veggies you have on hand; it’s a great way to clean out the fridge. Also, if you can find vegan curry roux, it can save time and adds a unique flavor!
Tips & Notes
- •I keep my curry powder in a glass jar - it stays fresh for ages and makes it easy to grab when I need it.
- •If you want more heat, add a pinch of red pepper flakes or a dash of sriracha to the pot.
Recipe Variations
- •Sometimes, I’ll throw in some cubed tofu for extra protein and texture.
- •You can also add a tablespoon of almond butter for a nutty twist!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before freezing to avoid freezer burn.
Frequently Asked Questions
Can I make this curry ahead of time?
Absolutely! It actually tastes even better the next day when the flavors have had more time to meld. Just store it in the fridge and reheat when you’re ready.
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This Vegan Japanese Curry is a cozy hug in a bowl, filled with tender veggies and a rich, savory sauce that warms my heart every time I make it.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- 2
Next, toss in the sliced carrots, cubed potato, and chopped bell pepper. Stir everything together and cook for another 5 minutes.
- 3
Add the minced garlic and ginger, cooking for an additional minute until fragrant.
- 4
Pour in the vegetable broth and bring it to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes.
- 5
Stir in the curry powder, coconut oat milk, soy sauce, and chickpeas. Continue simmering for another 10 minutes, allowing the flavors to meld together.
- 6
Right before serving, add in the frozen peas and let them heat through for about 2-3 minutes.
- 7
Taste and adjust the seasoning with salt and pepper as needed.
- 8
Serve hot over steamed rice or with crusty bread, and enjoy your nourishing bowl of love!
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