"This homemade vegan Japanese curry is rich, hearty comfort in a bowl. It’s healthier than boxed roux but still deliciously addicting."
Vegan Japanese-Style Curry
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Prep time 15mins
Cook time 50mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 tablespoons olive oil
- 3 tablespoons all purpose flour
- 2 tablespoons S&B curry powder
- 1 onion, sliced
- 2 carrots, chopped
- 1 zucchini, sliced
- 1 tablespoon Japanese Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1/3 cup applesauce
- 2 cups vegetable broth
- a pinch of cayenne or red chili flakes
- 1 cup chickpeas or lentils
Method
Step 1
Heat oil in a pan over medium low heat. When hot, add in flour and stir constantly until it turns a dark 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 onions and carrots to a large pot with oil or a splash of water. Cook until onions turn translucent.
Step 4
Add zucchini and any other veggies or protein of choice, water/vegetable broth, roux, and the rest of the seasonings/spices. Bring to a boil then reduce to a simmer, stirring occasionally until curry thickens and all veggies are cooked. Taste and add sugar/maple syrup, a teaspoon at a time, if not sweet enough. Serve hot with rice.