Vegan And Broke

Vegan Japanese Curry

Cook Time: 30 min

Costs: ~£5 serves 4

Region: Japan

Difficulty: 2/5

Vegan Japanese Curry


I first came across Japanese curry before going vegan. I was really into the anime “Food Wars”. It’s a show about dramatic cooking competitions and each person tries to one-up one another, very similar to Masterchef. The show also taught me a lot of new cooking techniques. I was then introduced to Coco Curry House in Soho London. I was able to taste this famous curry for real. 


I was really surprised with how the flavours were balanced with the sweetness, spice and umami (savoury flavour). The curry was creamier, sweeter and the sauce was much thicker than traditional Indian curries. The Japanese use a roux (mixture of fat and flour) to thicken their sauces. 


I wanted to make a vegan Japanese curry again but at home, as nothing beats having a curry on a cold, rainy evening.


The cost of this dish can vary with what vegetables you want to cook. Opting for seasonal veggies will lower the cost of this dish and you will feed so many people for a really low cost. If you are broke, definitely try this one out. Vegan Japanese curry sounds fancy and expensive but it’s very easy. You can show off your cooking skills to your friends and family.


I gave this recipe a 2 out of 5. I believe the hardest part of this recipe is cutting the vegetables and the rest is easy if you use the premade curry mix from Golden Curry or a similar brand. The recipe will take about 20 minutes to cook and you can customise your curry to your preferences. Vegan Japanese curry is quick to prepare and great after a busy day at work.


India is well known as the home of curry but Japan was introduced to Indian curry via the British. This revolutionised Japanese cuisine and is now a staple part of Japanese culture. If you live in London, you can visit Coco Curry in Soho. They make very authentic Japanese style curry for a reasonable price. You can find vegan options and they also have allergy information on their website. We recommend having a look before you order food at the location.


This vegan Japanese curry is much healthier than the non-vegan counterpart, but this curry can be a little fatty due to the curry blocks. For the most part, it is a great way to incorporate a lot of healthy veggies into your diet and a great evening meal.

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  • 1~2 Large onions, bitesize pieces
  • 2~3 Carrots, peeled and bitesize pieces
  • 3 Medium-sized golden potatoes, peeled and bitesize pieces
  • 1 Courgette (zucchini), bitesize pieces
  • Cooking oil of choice
  • 1 tbsp Tomato puree
  • 1 Banana, roughly chopped
  • 1 tbsp Soy sauce
  • 500ml Veg stock or hot water
  • One full block of S&B Golden Curry*
  • Dash of plant-based milk of choice
  • Salt to taste

*Alternative to S&B Golden Curry for 2 servings

  • 50g All-purpose flour
  • ½ tsp Turmeric powder
  • ½ tsp Coriander powder
  • ½ tsp Fenugreek powder
  • ½ tsp Cumin powder
  • 5ml Orange juice
  • ½ tsp Pepper
  • Chilli powder to taste
  • ½ tsp Fennel seeds ground
  • 10g Minced ginger
  • 1 tsp Garlic powder
  • 1 Star anise ground
  • 1 Cardamon ground
  • 1 Bay leaf ground
  • ½ tsp Nutmeg
  • ½ tsp Dried sage


  • Chopping board
  • Knife
  • Saucepan
  • Wooden spoon
  • Fork


    1. Drizzle some oil into the saucepan and bring the pan to medium heat.
    2. Once the oil starts to shimmer and ripple, add your onions, carrots, courgettes and potatoes.
    3. Let everything brown in the pan and when the onions are starting to brown add in the tomato puree and banana. Cook the puree to coat the vegetables.
    4. If you are not using the curry blocks, you may add the flour and spices into the pot at this point.
    5. You may see a fond (bits that stick to the pan) starting to form on the bottom of the pan if your pan isn’t non-stick. Add your veg stock and some soy sauce and deglaze (remove fond) the pan and stir.
    6. Cut up your Japanese curry block into 1cm cubes and throw it into the pot.
    7. Cover and bring the contents to a boil and then lower the heat to a gentle simmer.
    8. Let the curry cook for 15 to 20 min.
    9. Occasionally stir your pan to make sure nothing is burning underneath. 
    10. Optional: you can add your roasted tofu into the pot at the 10-minute mark into cooking your curry. (Recipe coming soon)
    11. Take out a single potato with a wooden spoon and pierce with a fork. If the fork slides in with ease, remove it from the heat. If there is resistance, leave for a couple more minutes and try again.
    12. Add your plant-based milk into the curry and give the curry one final stir. Add salt to taste.

    Enjoy with freshly cooked rice, in pastry or over udon noodles.

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Cheap and Simple 20 min Vegan Japanese Curry - Vegan And Broke

This Vegan Japanese Curry is really easy to make and takes only about 20 mins of cook time to enjoy! We hope you give this really delicious dish a go!

Type: Curry

Cuisine: Japanese

Keywords: Vegan, Curry, Japanese, Food, Rice, Spicy

Recipe Yield: 4

Preparation Time: PT10M

Cooking Time: PT20M

Total Time: PT30M

Recipe Ingredients:

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