Dinner / Japanese-inspired
Vegetarian Japanese Curry
Potatoes, carrots and tofu cook in a mild curry sauce with grated apple. A homemade flour-thickened sauce makes this comforting rice bowl vegan.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour, soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook rice according to the packet. Heat oil in a saucepan and soften onion for 7 minutes.
Add flour and curry powder and stir for 2 minutes. Gradually whisk in stock so the sauce stays smooth.
Add potatoes, carrots, apple, tomato paste and soy sauce. Simmer for 20 minutes until vegetables are tender.
Add tofu and simmer for 5 minutes until hot. Serve with rice.
0 of 4 steps complete
A little kitchen know-how
- Whisk the first splash of stock into the flour before adding the rest.
Make it yours & keep it well
Use cooked chickpeas instead of tofu for a soy-reduced variation; also replace soy sauce if avoiding soy.
Storage: Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Estimated nutrition per serving
500 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Cool cooked rice promptly, ideally within 1 hour, and refrigerate. Eat within 24 hours. If reheating, reheat only once until steaming hot throughout. For longer storage, cool and freeze within 1 hour, then thaw in the fridge before reheating; store fresh toppings separately.
Can I adapt this plant-based recipe?
Use cooked chickpeas instead of tofu for a soy-reduced variation; also replace soy sauce if avoiding soy.
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