Mind-Blowing Vegan Japanese Curry Recipes

Mind-Blowing Vegan Japanese Curry Recipes

Craving a rich, comforting dish with bold flavours? This Mind-Blowing Vegan Japanese Curry delivers the perfect balance of warmth, umami, and spice—all without animal products!

Packed with tender vegetables, aromatic herbs, and a luscious, velvety sauce, this plant-based twist on the classic Japanese favorite will leave you wanting more.

Whether you love curry or are new to Japanese cuisine, this recipe is a must-try for a satisfying and hearty meal!

History Of Japanese Curry

Japanese curry has a fascinating history dating back to the late 19th century. Unlike traditional Indian curry, it was introduced to Japan by the British Royal Navy, which adopted curry from India and modified it to suit its tastes.

During the Meiji era (1868–1912), Japan sought to modernize and incorporate Western influences, popularizing curry as a nutritious and easy-to-make dish.

By the early 20th century, it became widely available in military and school cafeterias, making it a staple comfort food. Over time, Japanese curry evolved into a milder, thicker version, often made with a roux-based sauce, vegetables, and protein.

Japanese curry gained immense popularity in the 1950s by introducing ready-made curry roux blocks, which allowed home cooks to prepare it effortlessly.

Today, Japanese curry is deeply ingrained in the country’s food culture. It is enjoyed in homes and restaurants, with regional variations and unique takes, including vegan versions that capture the dish’s signature warmth and richness.

Ingredients For The Vegan Japanese Curry

To make a flavourful vegan Japanese curry, you will need the following:

1. Vegetables

Potatoes

Provide heartiness and a creamy texture when cooked.

Carrots

Adds a subtle sweetness to balance the flavours.

Onions

It enhances the depth of flavour and gives the curry a rich base.

Mushrooms

Brings an umami touch and meaty texture to the dish.

Other Optional Vegetables

Bell peppers, zucchini, eggplant, or green peas can be added to vary the colours.

2. Protein

Firm Tofu

Absorbs the curry flavours well and adds a soft yet chewy texture.

Tempeh

A nutty and firm alternative for more texture.

Chickpeas Or Lentils

Provide a protein boost while maintaining the dish’s heartiness.

3. Curry Roux

Instead of store-bought roux (which often contains dairy and additives), you can make a homemade roux using:

Flour

Used as a thickening agent.

Vegetable Oil Or Coconut Oil

Replaces butter traditionally used in curry roux.

Curry Spices

A blend of turmeric, cumin, garam masala, and other spices for authentic flavour.

4. Seasonings

Soy Sauce Or Tamari

Enhances the umami depth and provides savoury balance.

Miso Paste

Adds complexity and rich fermentation notes.

Vegetable Broth

Forms the base of the curry and enhances its savoury notes.

5. Sweeteners

Apple Or Pear (Grated)

Brings a mild natural sweetness and helps round out the spices.

Maple Syrup Or A Small Amount Of Sugar

Optional to balance flavours further.

6. Thickening Agent

Cornstarch or potato starch

Helps achieve the signature thick texture of Japanese curry.

7. Spices

Curry Powder

The main component of flavour.

Turmeric

Adds colour and mild bitterness.

Garam Masala

Provides warmth and depth.

Cumin

Enhances the overall spice complexity.

Bay Leaf

Optional, but adds a fragrant aroma when simmered.

Mind-Blowing Vegan Japanese Curry Recipes

1. Classic Vegan Japanese Curry

This classic vegan Japanese curry is a rich, comforting dish with a thick, flavourful curry sauce packed with potatoes, carrots, and onions. This homemade version is wholesome, satisfying, and perfect for a cozy meal.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4

Ingredients

• Coconut or vegetable oil: 2 tablespoons
• Onion: 1 large, sliced
• Carrots: 2, chopped
• Potatoes: 2 medium, cubed
• Vegetable broth: 2 cups
• Peas: ½ cup (optional)
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Flour: 2 tablespoons (for roux)
• Curry powder: 1 tablespoon
• Tamari sauce: 1 tablespoon
• Tomato paste: 1 tablespoon
• Garam masala: ½ teaspoon
• Sea salt and pepper to taste

Method

1. Heat oil in a pot and sauté onions until translucent.
2. Add garlic, ginger, and carrots, and cook for 3 minutes.
3. Stir in potatoes and cook for another 3 minutes.
4. Add flour, curry powder, and garam masala, stirring continuously.
5. Pour in vegetable broth, add tomato paste tamari sauce, and simmer for 20 minutes.
6. Cook the peas for five more minutes or until they are thick.
7. Serve over steamed rice, and enjoy!

Nutritional Information (per serving)

• Calories: ~250
• Protein: 5g
• Carbs: 40g
• Fibre: 6g
• Fat: 8g

Health Benefits

This curry is packed with fibre, vitamins, and antioxidants from vegetables, supporting digestion, immunity, and heart health. The homemade roux is free from additives, making it a wholesome meal choice.

2. Tofu Katsu Curry

This tofu katsu curry is a delicious fusion of crispy, golden tofu cutlets paired with rich, flavourful Japanese curry sauce. This satisfying dish is a plant-based take on a beloved Japanese comfort food.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients For The Curry Sauce

• Vegetable or coconut oil: 1 tablespoon
• Onion: 1, diced
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Carrots: 2, chopped
• Potatoes: 2, cubed
• Flour: 2 tablespoons (for roux)
• Curry powder: 1 tablespoon
• Tamari sauce: 1 tablespoon tomato paste
• Vegetable broth: 2 cups
• Garam masala: ½ teaspoon
• Sea salt and pepper to taste

Ingredients For The Tofu Katsu

• Firm tofu: 1 block, pressed and sliced
• Flour: ½ cup
• Plant-based milk: ½ cup
• Panko breadcrumbs: 1 cup
• Sea salt and pepper: ½ teaspoon or to taste
• Oil for frying: 1 tablespoon

Method To Make The Curry Sauce

1. Heat oil in a pan and sauté onions until soft.
2. Add garlic, ginger, carrots, and potatoes, and cook for 5 minutes.
3. Mix well with flour, curry powder, and garam masala.
4. Add vegetable broth, Tamari sauce, and tomato paste, and simmer for 20 minutes.

Method To Make The Tofu Katsu

1. Dip tofu slices into flour, milk, and panko breadcrumbs.
2. In a skillet over hot oil, fry the tofu until golden brown and crispy.
3. Place tofu on paper towels to drain excess oil.

Method To Assemble

●    Serve crispy tofu katsu over rice, topped with curry sauce.

Nutritional Information (per serving)

• Calories: ~320
• Protein: 12g
• Carbs: 45g
• Fibre: 7g
• Fat: 10g

Health Benefits

Tofu provides plant-based protein and calcium, while curry sauce is rich in fibre and antioxidants. This dish supports heart health, digestion, and energy levels with wholesome, nutrient-packed ingredients.

3. Chickpea & Sweet Potato Curry

This hearty and wholesome chickpea & sweet potato curry combines protein-rich chickpeas with naturally sweet and creamy sweet potatoes. It’s a comforting, nutritious, and satisfying plant-based dish infused with Japanese curry flavours.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients

• Vegetable or coconut oil: 1 tablespoon
• Onion: 1, diced
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Sweet potato: 1 large, cubed
• Chickpeas: 1 can, drained and rinsed
• Curry powder: 2 tablespoons
• Tamari sauce: 1 tablespoon
• Tomato paste: 1 tablespoon
• Vegetable broth: 2 cups
• Coconut milk: ½ cup
• Garam masala: ½ teaspoon
• Turmeric: ½ teaspoon
• Sea salt and pepper to taste
• Cooked rice for serving

Method

1. Sauté onions in hot oil until they become tender.
2. Cook the ginger and garlic until aromatic.
3. Stir in sweet potatoes and chickpeas, cooking for 5 minutes.
4. Mix thoroughly after adding the turmeric, curry powder, and garam spices.
5. Pour in vegetable broth, Tamari sauce, and tomato paste, then simmer for 20 minutes.
6. After adding the coconut milk, cook for another five minutes, r until it thickens.
7. Serve hot over rice.

Nutritional Information (per serving)

• Calories: ~350
• Protein: 10g
• Carbs: 50g
• Fibre: 9g
• Fat: 12g

Health Benefits

Chickpeas provide plant-based protein and fibre for digestion, while sweet potatoes offer vitamins A and C for immune health. This curry supports heart health, sustained energy, and anti-inflammatory benefits.

4. Mushroom & Eggplant Curry

This rich and savoury mushroom & eggplant curry showcases the umami flavours of shiitake mushrooms and tender eggplant, creating a satisfying and comforting dish. It's perfect for a plant-based meal that’s both filling and flavourful.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients

• Vegetable or sesame oil: 1 tablespoon
• Onion: 1, chopped
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Eggplant: 1 large, cubed
• Shiitake mushrooms: 1 cup, sliced
• Curry powder: 2 tablespoons
• Tamari sauce: 1 tablespoon
• Diced tomatoes: 1 can (15 oz)
• Vegetable broth: 1 cup
• Coconut milk: ½ cup
• Smoked paprika: ½ teaspoon
• Cumin: ½ teaspoon
• Sea salt and pepper to taste
• Cooked rice or noodles for serving

Method

1. Heat the oil and cook onions until they become transparent.
2. Add garlic and ginger until fragrant.
3. Stir in eggplant and mushrooms, cooking for 5 minutes.
4. Add curry powder, paprika, and cumin, then stir well.
5. Pour in diced tomatoes, vegetable broth, and Tamari sauce, and bring to a simmer.
6. Let it cook for 15 minutes until vegetables are tender.
7. Add coconut milk, adjust the seasoning, and cook for an additional 5 minutes.
8. Serve hot over rice or noodles.

Nutritional Information (per serving)

• Calories: ~280
• Protein: 5g
• Carbs: 35g
• Fibre: 8g
• Fat: 15g

Health Benefits

Mushrooms provide antioxidants and immune-boosting properties, while eggplants are high in fibre and vitamins. This rich nutrient profile curry's rich nutrient profile promotes heart health, aids digestion, and supports overall wellness.

5. Pumpkin & Lentil Curry

This creamy, hearty vegan Japanese pumpkin & lentil curry combines the sweetness of pumpkin with the protein-packed goodness of lentils. It is a flavourful, comforting, and nourishing dish, perfect for any vegan meal.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients

• Coconut oil: 1 tablespoon
• Onion: 1, chopped
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Pumpkin: 2 cups, cubed
• Red lentils: 1 cup, rinsed
• Curry powder: 2 tablespoons
• Tamari sauce: 1 tablespoon
• Diced tomatoes: 1 can (15 oz)
• Vegetable broth: 2 cups
• Coconut milk: ½ cup
• Turmeric: 1 teaspoon
• Cinnamon: ½ teaspoon
• Sea salt and pepper to taste
• Cooked rice for serving

Method

1. Over medium heat, heat the coconut oil. Cook the onions until they are translucent.
2. Add the ginger and garlic and simmer until aromatic.
3. Add pumpkin cubes and lentils, and cook for about 5 minutes.
4. Sprinkle in curry powder, turmeric, and cinnamon, stirring to coat the vegetables.
5. Pour in diced tomatoes, vegetable broth, and Tamari sauce, and bring to a simmer.
6. Allow the curry to cook for 20 to 25 minutes or until the pumpkin is soft.
7. Add coconut milk, whisk until smooth, and season with Sea salt and pepper.
8. Serve over rice for a complete meal.

Nutritional Information (per serving)

• Calories: ~350
• Protein: 12g
• Carbs: 50g
• Fibre: 10g
• Fat: 14g

Health Benefits

Pumpkin boosts immunity since it is high in vitamins A and C, and lentils offer fibre and plant-based protein. This curry helps improve digestion, boosts heart health, and promotes glowing skin.

6. Cauliflower & Spinach Curry

This light yet comforting Japanese cauliflower & spinach curry features cauliflower florets and fresh spinach in a flavourful, aromatic sauce. It is a nutrient-dense dish perfect for any time of the year.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4

Ingredients

• Olive oil: 1 tablespoon
• Onion: 1, chopped
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Cauliflower: 1 head, cut into florets
• Fresh spinach: 3 cups, washed
• Diced tomatoes: 1 can (15 oz)
• Curry powder: 2 tablespoons
• Cumin: 1 teaspoon
• Turmeric: ½ teaspoon
• Vegetable broth: 2 cups
• Coconut milk: ½ cup
• Sea salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked rice for serving

Method

1. Heat olive oil in a large pan. Add onions and sauté until soft and translucent.
2. Add garlic and ginger, cooking until fragrant, about 1-2 minutes.
3. Stir in curry powder, cumin, and turmeric, letting the spices bloom for another minute.
4. After adding the cauliflower florets, simmer for five minutes, stirring now and again.
5. After adding the vegetable broth and diced tomatoes, bring to a boil.
6. Reduce the heat and simmer the cauliflower for 15 to 20 minutes or until soft.
7. Stir in spinach and coconut milk, cooking for another 2-3 minutes until the spinach wilts.
8. Garnish with cilantro and serve over rice—season with Sea salt and pepper to taste.

Nutritional Information (per serving)

• Calories: ~250
• Protein: 7g
• Carbs: 40g
• Fibre: 10g
• Fat: 12g

Health Benefits

Cauliflower's Vitamin C and antioxidants support the immune system. Spinach adds iron and fibre for energy and digestion, making this curry a nutrient-packed, light option.

7. Kabocha Squash & Coconut Curry

This delightful curry combines the natural sweetness of kabocha squash with creamy coconut milk for a rich, comforting dish. The textures and flavours are perfectly balanced.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients

• Olive oil: 1 tablespoon
• Onion: 1, chopped
• Garlic: 2 cloves, minced
• Ginger: 1-inch, grated
• Kabocha squash: 4 cups, peeled and cubed
• Coconut milk: 1 can (15 oz)
• Vegetable broth: 1 cup
• Curry powder: 2 tablespoons
• Cinnamon: ½ teaspoon
• Turmeric: 1 teaspoon
• Maple syrup: 1 tablespoon (optional)
• Sea salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Cooked rice or naan for serving

Method

1. Heat the olive oil until it reaches an acceptable temperature. After five minutes, add the onions and simmer until they are soft.
2. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in curry powder, cinnamon, and turmeric.  Cook for one to two minutes to release the spices' flavours. Add kabocha squash cubes, coconut milk, and vegetable broth. Stir to combine.
4. After boiling it, simmer for 20 to 25 minutes or until the squash is soft.
5. Stir in maple syrup (if using), and season with Sea salt and pepper.
6. Top with naan or rice and sprinkle with fresh cilantro.

Nutritional Information (per serving)

• Calories: 280
• Protein: 3g
• Carbs: 35g
• Fibre: 7g
• Fat: 15g

Health Benefits

High in antioxidants and fibre, Kabocha Squash & Coconut Curry supports heart health and digestion and boosts immunity. Coconut milk provides healthy fats, while kabocha squash offers beta-carotene for skin health.

8. Coconut & Miso Curry

The coconut & miso curry is a rich, creamy Japanese curry with deep umami flavours from miso and coconut milk. Packed with nutrients, this coconut & miso curry is a comforting, plant-based meal perfect for any day!

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 4

Ingredients

• Coconut oil: 2 tablespoon
• Onion: 1, sliced
• Garlic: 3 cloves, minced
• Ginger: 1-inch, grated
• Carrots: 2, chopped
• Sweet potato: 1, cubed
• White miso paste: 2 tablespoons
• Tamari sauce: 1 tablespoon
• Maple syrup: 1 teaspoon
• Curry powder: 1 tablespoon
• Turmeric: 1 teaspoon
• Cinnamon: ½ teaspoon
• Vegetable broth: 3 cups
• Coconut milk: 1 cup
• Firm tofu: ½ block, cubed
• Spinach: 1 cup
• Cornstarch: 1 tablespoon + 2 tablespoon water

Method

1. Sauté onion, garlic, and ginger in coconut oil until fragrant.
2. Add carrots, sweet potato, miso paste, Tamari sauce, maple syrup, curry powder, turmeric, and cinnamon. Stir well.
3. Pour in vegetable broth and simmer for 15 minutes.
4. Stir in coconut milk, tofu, spinach, and cornstarch slurry to thicken.
5. Serve over rice with sesame seeds and scallions. Enjoy!

Nutritional Information (per serving)

• Calories: ~320
• Protein: 10g
• Carbs: 40g
• Fat: 15g
• Fibre: 6g

Health Benefits

Rich in antioxidants, fibre, and plant-based protein, this curry supports digestion, boosts immunity, and provides anti-inflammatory benefits. The miso and turmeric enhance gut health, while coconut milk offers healthy fats for sustained energy.

FAQ

What Makes Japanese Curry Different From Other Curries?

A thick roux-based sauce gives Japanese curry a rich, slightly sweet, and umami-packed flavour. Unlike Indian or Thai curries, it has a milder heat and often includes ingredients like apples, Tamari sauce, and miso for depth.

Conclusion

Vegan Japanese curry offers a rich, comforting, customizable experience that suits all tastes. With its various ingredients, from hearty vegetables to protein-packed options, this dish proves that plant-based meals can be filling and flavourful.

Whether you prefer a classic curry or a creative twist, vegan Japanese curry is the perfect meal for satisfying your cravings while nourishing your body.

I trust you enjoyed this article about Mind-Blowing Vegan Japanese Curry Recipes. Stay tuned for more blog posts soon. Take care!

JeannetteZ

 

>>>Please click here to read my Vegan Travel Guides To World Destinations<<<

 

>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

 

Your Opinion Is Important To Me

Do you have thoughts, ideas, or questions? I would love to hear from you. Please leave me your questions, experiences, and remarks about Mind-Blowing Vegan Japanese Curry Recipes in the comments below. You can also email me at Jeannette@LivingTheVeganLifestyle.org.

 

Disclosure

This post may contain affiliate links. I earn from qualifying purchases as an Amazon Associate and other affiliate programs. Please read my full disclosure.

 

Here are links to some of my favourite articles:

What Does Gluten-Free Mean

Benefits Of A Plant-Based Diet

Best Vegan Breakfast Ideas

Best Vegan-Friendly Restaurants In Boston

Best Gluten-Free Meal Plan: Say Goodbye To Guilt And Hello To Tasty, Balanced Meals!

10 Delicious Plant-Based Breakfast Ideas That Will Boost Your Energy

How To Go Gluten-Free And Dairy-Free