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 (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
Nutrition
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.
Kaori Tabei says
April 25, 2018 at 9:46 amLove 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?
Richa says
April 25, 2018 at 10:11 amYes, 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).
Judith Rolfe says
April 25, 2018 at 10:18 amOr miss out the flour completely. If you mash some of the chick peas that will help to thicken the sauce.
Richa says
April 25, 2018 at 10:37 amyes, both the chickpeas and potatoes mashed will thicken it up
Kaori Tabei says
April 25, 2018 at 12:14 pmGreat thx! 😀
Ryan Matzen says
April 25, 2018 at 4:02 pmThe 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.
JoEllen says
July 6, 2018 at 12:00 pmI would like to get the3 quart but would need to double this recipe. Would it be big enough?
Lalita Shastry says
April 25, 2018 at 4:33 pmHi 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!
Richa says
April 25, 2018 at 4:46 pmoops updated. You can add the spices just after the flour or with the flour.
Cassie Tran says
April 25, 2018 at 5:52 pmBeautiful 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 🙂
Heidi C. says
April 25, 2018 at 5:55 pmI 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!
Ana W. says
April 25, 2018 at 6:11 pmWow! 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! 🙂
Ruth says
April 25, 2018 at 8:13 pmLooks like you hit another one out of the park, Richa! Can’t wait to try this! Bet it will become really popular!
Albert Bevia says
April 27, 2018 at 3:08 amThis dish looks so beautiful, my wife is vegan and she said this is here type of meal! thanks for the recipe 🙂
Rebecca says
April 30, 2018 at 7:45 amCan this recipe be doubled? If so, how would you adjust the instant pot settings?
Richa says
April 30, 2018 at 11:01 amYou 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
Rebecca says
May 1, 2018 at 4:45 pmThank you!
Rose says
April 30, 2018 at 3:05 pmJust 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!
Richa says
April 30, 2018 at 4:25 pmso awesome and the kids loved it too!
Brenda J says
May 3, 2018 at 11:55 amAs 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
Richa says
May 3, 2018 at 12:41 pmAwesome! That is so sweet 🙂 I am so glad everyone loves the recipes!! ❤️❤️
Victor says
May 6, 2018 at 5:32 pmLooks really good. I am still discovering pressure cooking for myself and this recipe is on my list to try. Thanks for sharing!
Maneesha says
May 7, 2018 at 11:08 amThis 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!
Richa says
May 7, 2018 at 12:01 pmawesome!
Betsy says
May 13, 2018 at 4:18 amI 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!
Grace says
June 8, 2018 at 8:22 amThis 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?
Richa says
June 8, 2018 at 10:28 amyes. Freeze in a container that fits the stew, ie not too much extra air space.
Mohit says
July 14, 2018 at 12:46 pmUsing 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
Richa says
July 14, 2018 at 1:59 pmYes 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.
Daniela Russo says
September 8, 2018 at 7:14 pmI’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?
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.
Daniela Russo says
September 11, 2018 at 10:17 pmCan 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.
Richa says
September 12, 2018 at 12:24 amthats awesome!!
Caitlin says
November 4, 2018 at 6:27 pmThanks 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 😊
Judy Richards says
December 10, 2018 at 6:06 pmWow! 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!
Richa says
December 10, 2018 at 6:45 pmawesome!
Leslie Lamanna says
February 26, 2019 at 6:09 amOmgosh! 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.]
Richa says
February 26, 2019 at 10:42 amyay! 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 🙂
Angie says
March 29, 2019 at 8:33 amHello 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?
Richa says
March 29, 2019 at 11:43 amomit it and use 1/4 tsp sugar. or some grated apple
Rebecca says
April 10, 2019 at 2:33 amFirst 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!)
Richa says
April 10, 2019 at 10:08 amAwesome!! 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
Rebecca Cambrell says
July 14, 2019 at 3:57 amMy new fav curry recipe. Will be added to my regular recipe rotation for sure
June Siegel says
September 13, 2019 at 9:03 amI cannot wait to try this. The weather is getting cooler and it’s a one-pot meal.
Thank you for posting.
Richa says
September 13, 2019 at 10:38 amthanks!
Kat Dhand says
October 15, 2019 at 11:45 pmThis 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! 🙂
Chris Lee says
November 11, 2019 at 3:18 pmThank 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!!
Richa says
November 11, 2019 at 9:13 pmadd 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
M says
January 31, 2020 at 12:51 pmI LOVE that there is an oil free version. Very helpful 🙂
Thanks so much!!!!
Melody says
February 8, 2020 at 2:07 pmCan’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!
Richa says
February 9, 2020 at 11:55 amYes, you should add Seitan before cooking.
Frozen peas.
Edamame before cooking.
Let me know how the said teen like it.