Description
This Vegan Japanese Curry Bowl is hearty, comforting, and totally plant-based — featuring potatoes, carrots, and a rich curry sauce served over rice.
Ingredients
1 medium yellow onion, sliced
2 garlic cloves, minced
2 carrots, chopped
2 medium potatoes, diced
3 cups vegetable broth or water
1 block vegan Japanese curry roux (or 2 cubes)
Cooked white rice, for serving
Optional: pickled ginger or parsley for garnish
Instructions
1. Heat a large pot over medium heat and sauté the sliced onions in a splash of oil for 3–5 minutes.
2. Add minced garlic and stir for 30 seconds until fragrant.
3. Add the chopped carrots and potatoes. Stir to coat evenly.
4. Pour in the broth or water and bring to a gentle boil.
5. Reduce heat and simmer for 15–20 minutes until the vegetables are tender.
6. Turn off the heat and add curry roux. Stir until completely dissolved.
7. Simmer again on low until the sauce thickens to desired consistency.
8. Serve hot over rice, garnished with pickles or herbs if desired.
Notes
You can use S&B Golden Curry (mild or medium hot) for a common vegan option — check the label.
Add tofu, chickpeas, or edamame for extra protein.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan japanese curry, plant-based dinner, japanese comfort food, easy curry bowl