Vegetarian Japanese Curry Recipe

This curry recipe is my go-to for a cozy night in because it’s not only packed with vibrant, hearty veggies but also super customizable to suit whatever’s hanging out in my fridge. Plus, the comforting blend of spices and that little hint of soy sauce make it feel like I’m indulging in a warm, homemade hug, all while keeping it plant-based and simple!

I love to make rib-sticking dishes, and my Vegetarian Japanese Curry is a hearty, nutrient-rich delight. With bell peppers, zucchini, and eggplant, it is packed with the vitamins A and C.

The warm notes of ginger and garlic, combined with the aromatic curry powder, create a flavor profile that pairs perfectly with the fluffy white rice.

Vegetarian Japanese Curry Recipe Ingredients

• Carrots: Rich in vitamins A and C, they add sweetness and vibrant color.
• Potato: A starchy vegetable providing fiber and a comforting texture.
• Bell Pepper: High in vitamin C, offering a sweet, mild flavor.
• Eggplant: Adds a hearty texture and absorbs the curry flavors well.
• Curry Powder: A fragrant spice blend providing warmth and depth to the dish.
• Ginger: Offers fresh, zesty flavor with anti-inflammatory properties.
• Vegetable Broth: Forms the flavorful base, enhancing richness without overpowering.

Vegetarian Japanese Curry Recipe Ingredient Quantities

– 2 tablespoons vegetable oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 large carrots, sliced
– 1 large potato, peeled and cubed
– 1 bell pepper, chopped
– 1 small zucchini, sliced
– 1 small eggplant, cubed
– 2 tablespoons curry powder
– 1 tablespoon soy sauce
– 1 tablespoon tomato paste
– 4 cups vegetable broth
– 1 tablespoon cornstarch mixed with 2 tablespoons water
– Salt and pepper, to taste
– Cooked white rice, for serving
– Chopped fresh parsley or green onions, for garnish

How to Make this Vegetarian Japanese Curry Recipe

1. In a large pot, medium heat and the vegetable oil. Put in the onion, after dicing it, and sauté for around 5 minutes. Wait until translucent. Then move to the next step.

2. Add the minced garlic and ginger freshly grated to the pot and stir for about 1 minute until they are fragrant.

3. Add the sliced carrots, cubed potato, chopped bell pepper, sliced zucchini, and cubed eggplant to the pot. Stir. Cook. For 5 minutes.

4. Dust the curry powder over the vegetables and stir them well to coat everything uniformly with the spices.

5. Combine the soy sauce, tomato paste, and vegetable broth in the pot. Stir to mix, and then bring to a boil.

6. When the curry reaches a full boil, decrease the heat to low and allow it to simmer without a lid for about 20-25 minutes. This will make sure that the veggies incorporated into the dish will reach the perfect texture: tender.

7. In a tiny basin, blend the cornstarch with water until it reaches a smooth consistency. Gradually incorporate this cornstarch concoction into the pot while you stir it nonstop, and watch as the curry thickens before your eyes.

8. Add salt and pepper to the curry so that it is seasoned to your taste. Adjust anything that is necessary.

9. Serve the hot curry over white rice that has been cooked.

10. Top with fresh parsley or green onions before serving.

Vegetarian Japanese Curry Recipe Equipment Needed

1. Large pot
2. Medium heat source (e.g., stovetop)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Small mixing bowl
9. Whisk or fork
10. Serving spoon or ladle
11. Rice cooker or pot for cooking rice (optional)

FAQ

• Can I use other vegetables?
  You can substitute or add any vegetables you prefer, such as sweet potatoes, peas, or mushrooms.
• Is there a way to make it spicy?
  You can add chili powder or cayenne pepper to taste for a spicier curry.
• Can I make this curry ahead of time?
  Yes, the flavors develop even more when the curry is reheated. Simply store it in an airtight container in the refrigerator for up to 3 days.
• Can I use a different type of curry powder?
  Japanese curry powder is milder and sweeter, but you can use other types of curry powder. Adjust the quantity to taste if they are spicier.
• What can I use instead of cornstarch for thickening?
  You can substitute cornstarch with arrowroot powder or flour mixed with water.
• How do I make the curry gluten-free?
  Ensure the soy sauce and curry powder are gluten-free, or use a tamari sauce as a substitute for soy sauce.
• What can I serve this curry with besides white rice?
  You can also serve it with brown rice, quinoa, or even on its own as a stew.

Vegetarian Japanese Curry Recipe Substitutions and Variations

• Vegetable oil: Can be substituted with olive oil or coconut oil for a slightly different flavor.
• Potato: Sweet potato or turnip can be used as alternatives.
• Bell pepper: Substitute with more zucchini or add mushrooms for a different taste and texture.
• Soy sauce: Tamari or coconut aminos can be used for a gluten-free version.
• Eggplant: Replace with mushrooms or extra zucchini if preferred.

Pro Tips

1. Pre-cook the Eggplant To enhance the flavor and texture of the eggplant, consider salting it before cooking. Cube the eggplant, sprinkle it with salt, and let it sit for about 20 minutes. Rinse and pat dry before adding it to the pot in Step 3. This process removes bitterness and prevents the eggplant from absorbing too much oil.

2. Layer the Spices For a richer flavor profile, you can temper the curry powder in the oil before adding the vegetables. After sautéing the onion, garlic, and ginger in Step 2, add the curry powder and let it cook for about 30 seconds until fragrant. This step enhances the infusion of spice throughout the dish.

3. Roast the Vegetables To add a depth of flavor, try roasting the carrots, potato, bell pepper, zucchini, and eggplant in the oven with a bit of oil, salt, and pepper for about 15 minutes at 400°F (200°C) before adding them to the pot. This will caramelize the veggies and bring out their natural sweetness.

4. Use Fresh Herbs Instead of parsley or green onions, try garnishing the curry with fresh cilantro for an authentic touch. Cilantro adds a fresh and citrusy note that complements the spices in the curry.

5. Enhance the Flavor with Coconut Milk For a creamier and richer curry, consider adding half a cup of coconut milk after Step 5. This addition provides a subtle sweetness that balances the spices and thickens the curry along with the cornstarch.