Vegan Japanese curry is a thick, stew-like dish with chunky vegetables and slightly sweet undertones. It’s incredibly easy to make and immensely satisfying, especially on a chilly autumn or winter evening. Making Japanese curry from scratch is not complicated at all and allows you full control over the spiciness and flavour profile of your finished dish.
For the vegan Japanese curry
1 tablespoon oil
1 large onion, diced
4 cups (1 litre) of water or vegetable stock
2 carrots, peeled and sliced
2 large potatoes, chopped into chunks
1 apple, peeled and grated finely (I used a fuji)
1 teaspoon salt
1 teaspoon garam masala
¼ cup (75 grams) frozen peas or edamame
Rice, to serve
2 green onions, sliced
For the roux
3 tablespoons vegetable oil
4 tablespoons flour
1 tablespoon garam masala *
1 tablespoon curry powder
½ teaspoon cayenne pepper (optional)
Pepper, to taste
1 tablespoon ketchup
1 tablespoon vegan Worcestershire sauce or soy sauce
Heat a large saucepan over medium heat and add the oil and onions. Fry until beginning to brown. Add the water or vegetable stock, carrots, potatoes, apple, salt and garam masala. Bring to a boil then reduce the heat to a simmer and cook until the potatoes and carrots are tender.
Meanwhile prepare the roux by heating the oil in a small pot over medium-low heat. Add the flour, garam masala and curry powder and mix well. Then add the remaining ingredients and cook, stirring continuously, until the roux sticks together in a ball and starts to crumble apart. Remove from heat.