Japanese Vegetable Curry

Name: Japanese Vegetable Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 Blocks Curry Roux; 1/2 tbsp Cooking Oil (neutral, no flavor); 1/4 Cup Onion (chopped); 1 1/2 Cups Water; 1/2 Cup Carrot (chopped); 1/4 Cup Green Beans (chopped); 1/2 Cup Potato (cubed); 2 Cups Rice

Recipe Video

If you’re craving a hearty, bold, and comforting dish, my Japanese Vegetable Curry is the perfect one-pot meal for you! This recipe is super easy to make and brings the authentic flavors of Japanese curry right into your kitchen with vegetables like potatoes, carrots, and green beans! I crafted this dish to be both filling and delicious—just like the curry you’d get at your favorite Japanese restaurant, and it’s ready in no time!

Why I Love This Recipe

I love this recipe because it’s the perfect option when you’re craving a comforting yet light meal! My Japanese Vegetable Curry is an easy-to-make, hearty, and satisfying dish that features a blend of vegetables cooked in a rich, flavorful Japanese Curry base —just like my Mushroom Curry and Japanese Tofu Curry! It’s perfect for anyone looking for a quick, vegetarian-friendly meal that comes together in under 10 minutes!

The curry is subtly sweet, balanced by the natural sweetness of the vegetables and paired with fluffy rice. It’s great for meal prepping too—make a big batch, freeze it, and enjoy a delicious, healthy meal whenever you want. You’ll love how simple and perfect this recipe is every time!

Ingredients

2 Blocks Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
1/2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
1/4 Cup Onion – yellow or brown onion, chopped.
1/2 Cup Carrot – fresh carrots, chopped and peeled.
1/4 Cup Green Beans – fresh, trimmed and chopped.
1/2 Cup Potatoes – washed, peeled and cut into cubes. I recommend soaking them in water prior to cooking to remove excessive starch.
2 Cups Rice – I recommend serving the curry with steamed fresh white rice, however, you can also use your rice of choice if you prefer.

🔑 Curry Secret Ingredients

Enhance the flavor of your Japanese curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a touch of sweetness, 1/4 tsp of Chili Oil for a kick, or 1 tbsp of Butter for richness. If you elect to use a secret ingredient, I recommend only selecting 1 to avoid over-flavoring the curry.

Essential Kitchen Equipment

Dutch Oven or Large Pot

Directions

☑ Before Getting Started

Use a Large Pot to make the curry to ensure there’s enough surface area for the curry to thicken properly and for the vegetables to cook evenly.

Step 1 Prepare the potato by peeling it, cutting it into cubes, and soaking in cold water for 5-10 minutes to remove excess starch. Peel and chop the carrots and green beans.

Step 2 Heat cooking oil over high heat in a Dutch oven or large pot. Once the oil is hot, add the chopped onions and sear them until golden brown, about 1-2 minutes.

Step 3 Add 1 1/2 cups of water into the pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, and add the carrots, green beans, potatoes, curry roux, and any secret ingredients you’d like to include. Cook for 10-15 minutes, partially covered, stirring occasionally until the curry thickens and the vegetables are cooked to your liking. Serve over rice.

🌿 Garnishing Pro Tip

Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.

Recipe Variations

If you are looking for a protein centered curry, you can easily add chicken to create my Japanese Chicken Curry or slow-cooked beef for a rich Beef Curry. If you want something bolder and more filling, try my Katsu Curry or Chicken Katsu Curry, where a crispy fried cutlet is served over the curry for an extra indulgent touch! For a classic Japanese twist, serve your curry over a Japanese Hambagu Steak to make a Japanese Hamburger Curry—combining the savory flavors of the curry with the juicy, tender steak for a truly satisfying meal!

Pairing Recommendations

For the perfect sides, pair your curry with classic Japanese options like a crisp green salad tossed in Japanese Style Ginger Dressing and a warm bowl of Cream Corn Soup. If you’re in the mood for something a bit different, try my Wafu Dressing with your salad, and add a bowl of Japanese Tofu Miso Soup. To finish off the meal, you can’t go wrong with a refreshing Coffee Jelly for dessert—it’s the perfect sweet treat to complement the savory curry!

Frequently Asked Questions

What kind of curry roux should I use for this recipe?

I recommend using House Food Jave Curry roux, as I find it gives the best flavor and consistency. However, you can use other Japanese curry roux such as S&B Vermont Curry or Golden Curry.

Can I make this curry spicy?

Absolutely! If you prefer a spicier version, add some chili oil into the curry.

Can I use pre-cooked rice for this recipe?

Yes, you can use leftover or pre-cooked rice. Just heat it before serving the curry over it.

How do I know when the vegetables are done cooking?

The vegetables should be tender when pierced with a chopstick or fork. If they're soft and cooked through, the curry is ready.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For longer storage, transfer the curry to ziplock bags and freeze for 3-4 months. To defrost, place the curry in hot water to return it to liquid form, then microwave for 45-60 seconds.

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Watch How To Make It