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Vegan Japanese Curry in Instant Pot (Saucepan Option)

April 25, 2018 By Richa 64 Comments

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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

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree #oilfree | VeganRicha.com

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! 

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree #oilfree | VeganRicha.com

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.

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

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 made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com
Print Recipe
4.89 from 18 votes

Vegan Japanese Curry in Instant Pot (saucepan option)

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, nutfree Recipe. Can be glutenfree, , oilfreesoyfree
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 209kcal
Author: Vegan Richa

Ingredients

  • 2 tsp oil divided
  • 1/2 (0.5 ) 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)
  • 2 to 3 tsp (2 to 3 tsp) garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
  • 3/4 tsp (0.75 tsp) turmeric
  • 1 1/4 cup (160 g) chopped carrots
  • 1 large potato cubed
  • 15 oz (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 (500 ml) water
  • 3/4 tsp (0.75 tsp) salt
  • 3 tbsp applesauce or grated apple
  • 1/3 cup (48.33 g) 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 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

Saucepan: Follow step 1 to 4 in a saucepan over medium heat (Use 2.5 cups of water instead of 2). Partially cover and cook for 12 to 14 minutes. Check if the veggies are tender. Add in the applesauce, peas and continue to simmer over medium-low heat for a few minutes. Taste and adjust carefully.
 
Oil-free: Saute the onions in 1/4 cup veggie broth. Dry roast the flour on a separate skillet for 2 to 3 minutes, until fragrant. Add the flour later with the spices. You an also use starch as a thickener. 
 
Nutrition is 1 of 4 serves, does not include rice

Nutrition

Nutrition Facts
Vegan Japanese Curry in Instant Pot (saucepan option)
Amount Per Serving
Calories 209 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 592mg26%
Potassium 603mg17%
Carbohydrates 33g11%
Fiber 9g38%
Sugar 4g4%
Protein 9g18%
Vitamin A 6835IU137%
Vitamin C 15.8mg19%
Calcium 82mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

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. 

Filed Under: Asian Vegan Recipes, gluten free, Instant Pot, main course, popular Tagged With: vegan, video



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  1. Kaori Tabei says

    April 25, 2018 at 9:46 am

    Love to try this💕 since I don’t buy the premade Japanese curry in the box (due to MSG) anymore since I changed my diet 2 yrs ago. I’m looking into buying instapot soon and I want to make this first.But I do want to keep it oil free. If I sauté the onions in veg broth and maybe use arrowroot powder thicken the sauce would it come out ok?

    Reply
    • Richa says

      April 25, 2018 at 10:11 am

      Yes, saute in broth. You can use arrowroot or flour(dry roast the flour on a separate skillet for 2-3 mints until it starts to smell roasted and changes color just slightly).

      Reply
    • Judith Rolfe says

      April 25, 2018 at 10:18 am

      Or miss out the flour completely. If you mash some of the chick peas that will help to thicken the sauce.

      Reply
      • Richa says

        April 25, 2018 at 10:37 am

        yes, both the chickpeas and potatoes mashed will thicken it up

        Reply
        • Kaori Tabei says

          April 25, 2018 at 12:14 pm

          Great thx! 😀

          Reply
      • Ryan Matzen says

        April 25, 2018 at 4:02 pm

        5 stars
        The Instant Pot Duo Mini 3 Qt 7-in-1 is on sale today (4/25/18) on Amazon for $55.99. I just ordered one myself.

        Reply
        • JoEllen says

          July 6, 2018 at 12:00 pm

          I would like to get the3 quart but would need to double this recipe. Would it be big enough?

          Reply
  2. Lalita Shastry says

    April 25, 2018 at 4:33 pm

    Hi Richa,
    I am looking forward to making this but it’s not clear to me when to add the curry powder unless I missed it. You mention adjusting spices at the end but no where else. Could you tell me what step to add the curry powder?
    Thank you!

    Reply
    • Richa says

      April 25, 2018 at 4:46 pm

      oops updated. You can add the spices just after the flour or with the flour.

      Reply
    • Sarah says

      May 17, 2020 at 11:22 pm

      5 stars
      This recipe is delicious! The flavors are very rich and the vegetables go great together. A little tip – using rainbow carrots will make your curry more vibrant! My family is already asking me to make this again, thank you!

      Reply
      • Vegan Richa Support says

        May 18, 2020 at 1:20 pm

        Thank you! sounds fun – maybe they’ll be in season soon

        Reply
  3. Cassie Tran says

    April 25, 2018 at 5:52 pm

    Beautiful Japanese curry! I had traditional Japanese curry when I visited Tokyo last year and loved it, but it looked more brown than yellow like this! Both are probably delicious though 🙂

    Reply
  4. Heidi C. says

    April 25, 2018 at 5:55 pm

    I loved learning about a new curry spice option! I have Garam Masala and Tumeric in the house, so I’ll be giving this a go. Thanks for sharing!

    Reply
  5. Ana W. says

    April 25, 2018 at 6:11 pm

    5 stars
    Wow! I look forward to your Weekend Reading post–each week with new tempting vegan recipes I want to make. I save most of them on Pinterest, for myself and for others to share. Also for a person who just can’t eat enough curry, this is lovely! Thank you! 🙂

    Reply
  6. Ruth says

    April 25, 2018 at 8:13 pm

    Looks like you hit another one out of the park, Richa! Can’t wait to try this! Bet it will become really popular!

    Reply
  7. Albert Bevia says

    April 27, 2018 at 3:08 am

    This dish looks so beautiful, my wife is vegan and she said this is here type of meal! thanks for the recipe 🙂

    Reply
  8. Rebecca says

    April 30, 2018 at 7:45 am

    Can this recipe be doubled? If so, how would you adjust the instant pot settings?

    Reply
    • Richa says

      April 30, 2018 at 11:01 am

      You need the same cooking time for double. The instant pot will take slightly longer to come to pressure which adds more time for the veggies to cook through

      Reply
      • Rebecca says

        May 1, 2018 at 4:45 pm

        Thank you!

        Reply
  9. Rose says

    April 30, 2018 at 3:05 pm

    5 stars
    Just made this and it was delicious! My 3 year old and 18 month old loved it, too. I love all curries but had never heard of Japanese curry– I’ll make it all the time now!

    Reply
    • Richa says

      April 30, 2018 at 4:25 pm

      so awesome and the kids loved it too!

      Reply
  10. Brenda J says

    May 3, 2018 at 11:55 am

    5 stars
    As always ……. delicious. Every single recipe I have tried has turned out so good. My family loves curries and this one was a winner. This is definitely in our comfort food file. Whenever I make a recipe from one of my many vegan cookbooks, the kids automatically say “this isn’t vegan Richa”. So you are now part of our family! Lol

    Reply
    • Richa says

      May 3, 2018 at 12:41 pm

      Awesome! That is so sweet 🙂 I am so glad everyone loves the recipes!! ❤️❤️

      Reply
  11. Victor says

    May 6, 2018 at 5:32 pm

    Looks really good. I am still discovering pressure cooking for myself and this recipe is on my list to try. Thanks for sharing!

    Reply
  12. Maneesha says

    May 7, 2018 at 11:08 am

    5 stars
    This is such a great curry recipe! I love the mix of the veggies, chickpeas, and the garam masala! I also added Badia brand curry spice, which added some fun flavor too!

    Reply
    • Richa says

      May 7, 2018 at 12:01 pm

      awesome!

      Reply
  13. Betsy says

    May 13, 2018 at 4:18 am

    5 stars
    I just bought one of these Instant Pots, and I am so excited to try all of your recipes so I can learn how to use it. So glad to see you have numerous links, because I just love all of your food options. Thanks for all your hard work! Cheers to yummy new eats!

    Reply
  14. Grace says

    June 8, 2018 at 8:22 am

    This looks delicious! I’m having a baby soon and am interested in freezing some food ahead of time. Do you think this would freeze well?

    Reply
    • Richa says

      June 8, 2018 at 10:28 am

      yes. Freeze in a container that fits the stew, ie not too much extra air space.

      Reply
  15. Mohit says

    July 14, 2018 at 12:46 pm

    Using the slider to double the servings is also doubling the amount of water, is that correct? Normally this leads to too much liquid for pressure cook receipes

    Reply
    • Richa says

      July 14, 2018 at 1:59 pm

      Yes for pressure cooking use 1.5 or 1.75 times the water. The widget just doubles everything. It doesnt have any knowledge built in. for most recipes all doubling works.

      Reply
  16. Daniela Russo says

    September 8, 2018 at 7:14 pm

    I’d love to know if anyone has found a good Japanese curry powder mix that isn’t full of weird numbers and palm oil 😒 Looking forward to trying g out this recipe with the garam masala and turmeric. Can the turmeric be fresh and or is powdered better to go with the dry spices?

    Reply
    • Sousha says

      February 20, 2019 at 8:34 pm

      “S&B Oriental curry powder” is very good, and doesn’t have anything but herbs and spices in it… it’s from Japan, and can be bought online.

      Reply
  17. Daniela Russo says

    September 11, 2018 at 10:17 pm

    5 stars
    Can I just say that this is the tastiest curry I have made in a long time that also happens to be healthy. I went with the garam masala and turmeric option and also added a tsp or two of Polst’s mild curry powder. It was so rich and tasty my 7yr old was convinced there was meat in it. Thanks so much! This will surely become a regular in our household.

    Reply
    • Richa says

      September 12, 2018 at 12:24 am

      thats awesome!!

      Reply
  18. Caitlin says

    November 4, 2018 at 6:27 pm

    Thanks so much for this recipe. I grew up eating Japanese curry made from the blocks with msg. I try to avoid all that processed food now so this was a perfect way to bring back those childhood memories 😊

    Reply
  19. Judy Richards says

    December 10, 2018 at 6:06 pm

    5 stars
    Wow! This recipe turned out just amazing! Tasted exactly like the Japanese currys I have enjoyed in restaurants. We added a little extra tumeric because we love the taste.

    We loved this one so much I immediately made another batch the next day for hubbys lunch. He was thrilled!

    Reply
    • Richa says

      December 10, 2018 at 6:45 pm

      awesome!

      Reply
  20. Leslie Lamanna says

    February 26, 2019 at 6:09 am

    5 stars
    Omgosh! Did this w/o oil and just chopped 1 large apple instead of applesauce. Added w/the potatoes and carrots at the beginning. Saw on Instagram a few folks were concerned about the addition of applesauce. Years ago I had some really yummy roasted red peppersoup from a local health food store. It was one of the best soups I’ve ever tasted. This is right up there with it if not better. Also added fresh green beans with the carrots just b/c I had bought some yesterday. Topped w/fresh basil, lime and black seeds. Perfection!

    [Got this in my email @ 6:00 a.m. couldn’t stop thinking about it so started it at 7. It’s 9:00 and we already Snapchatted and Instagrammed it to our family and friends.]

    Reply
    • Richa says

      February 26, 2019 at 10:42 am

      yay! great timing!
      Apple is used in japanese curries, some indian curries and some african stews too. it doesnt taste of apple, but adds a mild sweet and thickening like carrots, but it throws people off 🙂

      Reply
      • Angie says

        March 29, 2019 at 8:33 am

        Hello im about to make this recipe for my boyfriend , he loves your recipes ☺️ unfortunately i dont have apple sauce 😕 is there anything that can replace it?

        Reply
        • Richa says

          March 29, 2019 at 11:43 am

          omit it and use 1/4 tsp sugar. or some grated apple

          Reply
  21. Rebecca says

    April 10, 2019 at 2:33 am

    First of your recipes I’ve attempted and oh my good goodness yummm! I’m not a huge curry fan but this was incredible Bought some garam masala especially and so glad I did. Also went for the cubed apple option over the apple sauce and it added a lovely texture.

    Served with some steamed spinach and brown rice and couldn’t have been happier. Excited to try more (and happy for recommendations on which to do next!)

    Reply
    • Richa says

      April 10, 2019 at 10:08 am

      Awesome!! If you are looking for instant pot recipes, try the lasagna soup, wild rice mushroom soup, chickpea coconut curry or any other https://www.veganricha.com/category/instant-pot

      Reply
  22. Rebecca Cambrell says

    July 14, 2019 at 3:57 am

    5 stars
    My new fav curry recipe. Will be added to my regular recipe rotation for sure

    Reply
  23. June Siegel says

    September 13, 2019 at 9:03 am

    5 stars
    I cannot wait to try this. The weather is getting cooler and it’s a one-pot meal.
    Thank you for posting.

    Reply
    • Richa says

      September 13, 2019 at 10:38 am

      thanks!

      Reply
  24. Kat Dhand says

    October 15, 2019 at 11:45 pm

    5 stars
    This is unbelievably rich and delicious for the simplicity of the ingredients. I added a small block of tofu with the potatoes and some baby spinach at the end, and followed the saucepan directions. I’m sure that I will make this many more times! Thank you! 🙂

    Reply
  25. Chris Lee says

    November 11, 2019 at 3:18 pm

    4 stars
    Thank you for this great recipe!!! The only issue I have is that a full tablespoon of fresh, finely chopped ginger dominated the flavor profile. As I still have half the curry left over, what do you suggest I do to counteract the sweetness? More curry power?

    Thanks again!!

    Reply
    • Richa says

      November 11, 2019 at 9:13 pm

      add more potatoes or veggies(par boil the potatoes or veggies so you just need to simmer for 10 mins). the potatoes should absorb some of the flavor

      Reply
  26. M says

    January 31, 2020 at 12:51 pm

    I LOVE that there is an oil free version. Very helpful 🙂

    Thanks so much!!!!

    Reply
  27. Melody says

    February 8, 2020 at 2:07 pm

    Can’t wait to cook this dish! I have had trouble getting our teen to try curry but she is OBSESSED with all things Japanese so this is going to be awesome to try out!

    A couple of questions:
    Any reason why adding some seitan before the 15 pressure cooking cycle would a problem? Said teen is a vegetarian and needs more protein.
    Are the peas fresh, canned or frozen in this recipe?
    If I use frozen edamame instead of peas (hubby isn’t a big pea fan!), should I add them frozen before cooking or thawed at the end?

    MANY thanks for sharing this great recipe! I’m psyched to cook it this week!

    Reply
    • Richa says

      February 9, 2020 at 11:55 am

      Yes, you should add Seitan before cooking.
      Frozen peas.
      Edamame before cooking.

      Let me know how the said teen like it.

      Reply
  28. jordi says

    April 19, 2020 at 2:30 pm

    4 stars
    Good recipe but impossible to make in the instant pot. I get the burn notice every time. I’ve tried to avoid this by doing the sauté part first then letting it sit for ages to cook down and then start he pressure cook part but no luck. Better just use a pot and simmer it until done.

    Reply
    • Richa says

      April 19, 2020 at 2:58 pm

      Several people have made it in the instant pot. the pots diff models can sometimes can be a bit too sensitive so you can skip the flour part and add a nondairy cream in the end for thickening.

      Reply
  29. Divya Marwaha says

    June 17, 2020 at 1:22 pm

    Hi, I have the premade Japanese curry cubes..could I use those instead? and what would I omit?

    Reply
    • Richa says

      June 17, 2020 at 6:39 pm

      Omit the spices and flour

      Reply
  30. Anushree says

    June 17, 2020 at 7:17 pm

    Great looking recipe! I don’t have an instant pot though – can this be done without one? What changed would I need to make re cooking time / methods?

    Reply
    • Vegan Richa Support says

      June 18, 2020 at 4:39 pm

      There’s a saucepan option in the instructions.

      Reply
  31. Susan Smeltzer says

    June 21, 2020 at 7:36 pm

    5 stars
    Thank you thank you thank you for the oil-free option! 😀

    Reply
  32. Meme says

    August 23, 2020 at 7:09 pm

    5 stars
    How can I make it with seitan using saucepan? When should I add it?

    Reply
  33. Bec H says

    September 26, 2020 at 10:13 am

    5 stars
    This Vegan Japanese Curry is just so delicious, and it’s quick and easy to make. My 2-year-old and 6-year-old granddughters ate every last bite in thier bowls. It a tasty comfort food I’ll make again and again. Thank you for your recipies and your cookbooks!

    Reply
    • Richa says

      September 26, 2020 at 10:45 am

      Yay awesome

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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