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Spicy and satisfying, this vegan Japanese curry rice recreates the magical richness of this classic comfort food using the power of plants and mushrooms.
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Vegan Japanese Curry

This Vegan Japanese Curry rice from scratch comes together in about an hour. Although meatless and rouxless, it's thick and hearty with an addictive medley of textures, spices, and umami that will have everyone going back for seconds.
Course Entree, Soups & Stews
Cuisine Japanese-Western
Level Beginner
Main Ingredient Legume, Mushrooms, Vegetable
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Soaking time 1 hour
Total Time 2 hours
Servings 6 servings
Calories 411kcal
Author Marc Matsumoto

Equipment

Ingredients

Curry Ingredients

  • 2 ½ cups water
  • 10 grams konbu
  • 12 grams dried Shiitake mushrooms (2 mushrooms)
  • 400 grams potatoes (peeled and cut into 1-inch chunks)
  • 225 grams carrots (peeled and cut into ½-inch chunks)
  • 225 grams Button mushrooms (cleaned and halved)
  • 225 grams Maitake mushrooms (shredded)
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 440 grams cooked chickpeas (439 gram can)
  • 100 grams shelled edamame

Curry Base

  • 400 grams onion
  • 200 grams carrot
  • 30 grams garlic
  • 25 grams ginger
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 tablespoons vegetable oil
  • 30 grams Japanese curry powder (~¼ cup)
  • 2 tablespoons brown sugar
  • 2 teaspoons cocoa powder
  • ¼ cup soy sauce
  • 3 tablespoons ketchup
Grams + US Cups - US Standard

Instructions

  • To make the mushroom stock, add the 10 grams konbu and 12 grams dried Shiitake mushrooms to 2 ½ cups water and soak until the ingredients are rehydrated (1-2 hours). When the stock is ready, discard the konbu. Lightly squeeze the shiitake and then trim the tough stems off. Slice the shiitake and set them aside.
    2 ½ cups water, 12 grams dried Shiitake mushrooms, 10 grams konbu
    Shiitake mushroom and konbu stock for curry.
  • Put the 400 grams potatoes and 225 grams carrots for the curry into a microwave-safe bowl, add a tablespoon of water and cover with a lid. Put the bowl in a microwave oven and cook the vegetables at 800 watts for 5-6 minutes. Use a toothpick to test a few veggies to see if they're cooked. You can also cook these on the stove in a pot of water.
    400 grams potatoes, 225 grams carrots
    Pre-cooked potatoes and carrots for Japanese curry.
  • For the curry base, roughly chop the 400 grams onion, 200 grams carrot, 30 grams garlic, and 25 grams ginger and put them in a food processor or blender. Purée the aromatics, scraping down the sides a few times until the mixture is smooth and the consistency of wet applesauce.
    400 grams onion, 200 grams carrot, 30 grams garlic, 25 grams ginger
    Pureed onions, carrots, garlic and ginger make the base for the curry.
  • Heat a large heavy-bottomed pot over medium heat until hot. Add 2 tablespoons vegetable oil and the soaked Shiitake, 225 grams Button mushrooms, and 225 grams Maitake mushrooms. Add ½ teaspoon salt and sauté the mushrooms until they're golden brown. This will take 10 to 12 minutes. Remove the mushrooms from the pan and set them aside.
    12 grams dried Shiitake mushrooms, 225 grams Button mushrooms, 225 grams Maitake mushrooms, ½ teaspoon salt, 2 tablespoons vegetable oil
    Sauteed mushrooms for vegan Japanese Curry.
  • Add the puréed onion and carrot mixture, along with ¼ teaspoon baking soda and ¼ teaspoon salt, and cook the mixture down until most of the excess liquid has evaporated and it forms a thick paste. This will take about 10 minutes.
    ¼ teaspoon salt, ¼ teaspoon baking soda
    Reducing vegetable paste to make Japanese Curry.
  • Add 2 tablespoons vegetable oil to the pot and then fry the aromatic paste until it's caramel brown and shiny (about 3 minutes).
    2 tablespoons vegetable oil
    Caramelizing onions and aromatics.
  • Add the 30 grams Japanese curry powder, 2 tablespoons brown sugar, and 2 teaspoons cocoa powder and quickly mix this into the vegetable paste to toast the spices. Be careful not to burn the mixture.
    30 grams Japanese curry powder, 2 tablespoons brown sugar, 2 teaspoons cocoa powder
    Homemade Japanese curry paste.
  • Deglaze the pan with the ¼ cup soy sauce and 3 tablespoons ketchup, scraping up any browned fond from the bottom of the pot.
    ¼ cup soy sauce, 3 tablespoons ketchup
    Vegan Japanese curry roux.
  • Dump the can of 440 grams cooked chickpeas along with any liquid into the curry and add the shiitake mushrooms stock, cooked carrots and potatoes, and the sautéed mushrooms. Stir the mixture together and bring to a boil. Reduce the heat to maintain a gentle simmer and cook the ingredients together until the curry has thickened (about 15 minutes). If it gets too thick, just add some water.
    440 grams cooked chickpeas
    Simmering mushrooms and vegetables for vegan Japanese curry.
  • Finish the vegan Japanese curry with the 100 grams shelled edamame and serve with cooked short-grain rice.
    100 grams shelled edamame
    Adding edamame to vegan Japanese Curry.

Video

Nutrition

Calories: 411kcal | Carbohydrates: 64g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 1029mg | Potassium: 1366mg | Fiber: 15g | Sugar: 18g | Vitamin A: 11964IU | Vitamin C: 28mg | Calcium: 142mg | Iron: 6mg