Who can resist curry? This straightforward recipe features an array of polyphenol-packed vegetables like potatoes, carrots, onions, and ginger. Feel free to swap in spinach, broccoli, okra, or tomatoes for variety.

Recipe: Japanese Vegetable Curry
Image by Just One Cookbook


  • 1 large onion, sliced into wedges (300 g)
  • 2 garlic cloves, grated
  • 2 teaspoons ginger, grated
  • ½ package mushrooms (150g)
  • 1 carrot, cut into wedges (150g)
  • 2–3 potatoes (250g)
  • 3/4 cup soy curls (about 60g dry and 120g rehydrated)
  • ½ small apple, grated (100g)
  • 2 ½ cup water (625ml)
  • ½ box curry roux cubes (120g // or about 240-270g homemade curry cubes)
  • Salt and pepper to taste
  • Kakushi aji (hidden flavours)
  • 1/4 cup caramelized onions (62 g)
  • 1 tablespoon Japanese Worcester or Tonkatsu sauce (15 ml)
  • 1 tablespoon ketchup (15 ml)
  • 1 tablespoon soy sauce (15 ml / tamari for gluten free)
  • 1 tablespoon sugar of choice (14 g)
  • 1 teaspoon cocoa powder (3 g)
  • 1 teaspoon instant coffee (3 g)

Step 1

Heat onions over medium-high heat and sauté for 1 minute. Add garlic and ginger, sauté for another minute. Then, add mushrooms, carrots, potatoes, and soy curls, cooking for 5 minutes.

Step 2

Pour in water and grated apple. Bring to a boil, then reduce heat and simmer for 15 minutes, or until a toothpick can easily pierce through the vegetables.

Step 3

Switch off the heat. Dice the roux into small pieces (facilitates dissolution). Incorporate the diced roux into a ladle and dissolve thoroughly into the curry. Mix in the kakushi aji blend. Add any additional flavorings.

Step 4

Reduce the heat to low and let it simmer to thicken for approximately 5 minutes.

Step 5

Spoon the curry over rice and savor every bite!

Indulge in the heartwarming flavors of Japanese Vegetable Curry, a delightful blend of nutritious vegetables and aromatic spices. Perfect for a cozy meal any day of the week!