Vegan Japanese-Style Curry

"This homemade vegan Japanese curry is rich, hearty comfort in a bowl. It’s healthier than boxed roux but still deliciously addicting."
-- @ellielikescooking
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  • Recipe Card
Prep time 15mins
Cook time 50mins
Serves or Makes: 6

Recipe Card


  • 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


  • 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.

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