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Japanese Curry with Jackfruit, Zucchini and Carrots
Recipe Intro From ellielikescooking

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Learn how to make the most comforting yet healthy Japanese curry from scratch. Loaded with veggies and meaty jackfruit for a filling and nourishing one-pot dinner. -@ellielikescooking


Prep time 10mins
Cook time 40mins
Yield: Serves or Makes 4
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  • 2 tablespoons olive oil
  • 3 tablespoons all purpose flour
  • 2 tablespoons curry powder
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 onion, sliced
  • 2 ounces carrots, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 zucchini, sliced 1-inch thick
  • 1 cup mushrooms, quartered
  • 1 (20 ounce) can jackfruit, rinsed and drained
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 21/2 cups kombu dashi
  • 1 tablespoon coconut sugar
  • Salt, To Taste


  • Step 1

    Heat oil in a pan over medium low heat. When hot, add in flour and stir constantly until it turns a darkish brown, about 15-20 minutes.

  • Step 2

    Once brown, add in curry powder and mix briefly, about 30 seconds. Take off from the heat and set aside the roux.

  • Step 3

    Add garlic, ginger, onions, carrots, and celery to a large pot with oil or a splash of water. Cook until onions turn translucent.

  • Step 4

    Add water/dashi, jackfruit, Worcestershire sauce, ketchup, sugar, and a pinch of salt. Bring to a boil then lower and simmer for 10 minutes, stirring occasionally.

  • Step 5

    Add zucchini and mushrooms and continue to cook until tender. Add more salt as needed. Serve hot with rice and enjoy!

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