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Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, glutenfree, nutfree Recipe. Can be soyfree, oil-free
It is starting to warm up, but I love a bowl of spiced up veggie filled curry or soup any day. This Japanese Veggie Curry is amazingly good and lovely as a soup, over rice or however you want to serve it.
Simple Everyday Ingredients, roast the onions and flour for a roux, add in the veggies, water and spices, all in a pot (Pressure cooker or a saucepan), simmer and done. If you can find Japanese curry powder, use it (some can have additives, so read ingredients). Japanese curry powder is much more complex flavored compared to regular curry powder, and is more closer to garam masala + turmeric. I use my homemade garam masala with added turmeric in this recipe. I use chickpeas instead of the chickin/meat, use other vegan chikin subs for variation. Add some roasted cashews, more beans or some tofu for more protein. See Recipe Video Below.
This warm golden curry bowl is satisfying, flavorful and delicious!
More Instant Pot Recipes! All have saucepan options.
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Sweet Potato Chard/Kale Curry – IP aloo Saag. GF
- More Instant Pot Recipes!
Applesauce or grated Apple adds the light sweet balance in this curry which is often used in Japanese cooking. Light sweetness is often added in many asian cusines, Chinese, Vietnamese, Thai, and even Indian. It isn’t a noticeable “sweet” but more a congruent flavor in the highly savory spicy dishes. You dont taste the apple. It can be substituted with a touch of sweetener of choice.
If using premade Japanese curry roux cubes, add them towards the end and mix in, then close the lid.
Curries vary in various cuisines. Thai curries use their own ingredients, spices, pastes, Indian curries use their own, Malaysian, Japanese use their own and so on. They are similar in some ways and different in many ways. Many authentic amazing flavors and textures from so many cuisines and sub-cuisines!
If you try this version of Japanese Curry (Kare Raisu), do let me know in the comments how it turned out!
Vegan Japanese Curry in Instant Pot (saucepan option)
Ingredients
- 2 tsp oil, divided
- 1/2 onion, thinly sliced
- 4 cloves of garlic, finely chopped, or 1 tbsp mined
- 1 tbsp finely chopped ginger
- 1 tbsp flour, (use rice flour for glutenfree)
- 2Â to 3 tsp garam masala, or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
- 3/4 tsp turmeric
- 1 1/4 cup chopped carrots
- 1 large potato cubed
- 15 oz can chickpeas, drained, or 1.5 cups cooked
- 2 tsp tomato paste or ketchup
- 2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce, or use coconut aminos for soyfree
- 2 cups water
- 3/4 tsp salt
- 3 tbsp applesauce, or grated apple
- 1/3 cup peas
- scallions, pickled radish, pickled ginger and rice for serving
Instructions
- Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.
- Add the garlic and ginger and mix in. Cook for half a minute.
- Move the onions to the side. Add 1 tsp more oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in. (Add a pinch of thyme and sage for additional depth of Japanese curry flavor if using Indian garam masala)
- Add the veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Saute
- Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.
- Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Reading for the week: This extensive article on the skewed gender ratio in India and China. Its a great article on the consequences of the less number of women, but doesnt go into details of how the ratio got to where it is today, namely gender tests, abortion or infant killing.
I’ve made this recipe 3 times now (twice in the instant pot and once on the stove top), and it is a total winner! It’s super flavorful, and also really versatile as far as what veggies you can put in it (hello, fridge clean-out!). The first time, I made it following the recipe as written (using the ketchup option rather than tomato paste) and it was great; not spicy but still had a good kick from the garam masala and the black pepper. The next two times I made it, I added a few tsps of Kashmiri chili powder ’cause I like a spicy stew (lol, which I guess makes it more Japanese-Indian fusion). I love to put it on the “keep warm” setting for about an hour after it’s done pressure cooking, so that the chickpeas get nice and soft and flaky. Mine always comes out darker than in the photo though, which I don’t mind because it reminds me of the richness of a beef stew. For the apple, I just toss one of those small individual containers of unsweetened applesauce in, but next time, I think I’m going to try it with actual apple. This is a super comforting curry/stew, and it keeps well in the fridge for a few days. An awesome option for vegan/vegetarian meal prep!
Yay!! So happy to hear, thanks for taking the time to comment.
really flavorful and easy…will be a staple
What is Japanese curry? Is it the same as Asian curry that usually comes in a red can?
Not sure about the can, but Japanase curry is a version of curry made in Japan. It is generally less spicy and sweeter than Indian curry.
I don’t have any potatoes. Can I omit it or sub with another ingredient?
Yea omit and add more of other veggies
I made this last night and it was wonderful!!! Thank you for another great recipe!
glad you enjoyed!
Made this today for lunch and it was delicious!! Been wanting to use my newest spice mix/Asian Curry and finally got to today!! Followed your recipe exactly in the Instant pot. Served with leftover basmati rice. Thanks, Richa!!!
yay! 🙂
Just made this tonight and it came out so so tasty!
yay!
So good! We had never tasted japanese curry before and I must say that we were very satisfied. Your recipes are so balanced Richa, every bite is a delight. From Thai food, to Malaysian, to Japanese, to Indian, it ALWAYS hits the spot!
Thank you! Your website is a gold mine!
yay! thank you!
I made this as soon as I saw it and it was amazing! I even added an extra dollop of apple sauce on the side for an added touch of sweetness. Everyone loved it!
Yum! Love to hear it. 🙂