Japanese Vegetable Curry
JojoM
A comforting Japanese-style vegetable curry served with basmati rice, made with a homemade spice roux and seasonal vegetables. Inspired by classic yoshoku flavors.
Japanese Vegetable Curry
JojoMA comforting Japanese-style vegetable curry served with basmati rice, made with a homemade spice roux and seasonal vegetables. Inspired by classic yoshoku flavors.
Chef's Tips
Use leftover roux to flavor soups or stews.
Add a bit of soy sauce or miso for umami depth.
For a vegan version, replace butter with oil.
Tools Used
Saucepan
Knife
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Ingredients
Main Ingredients
Spice Blend
Instructions
Prepare Vegetables
- 1
Boil peas in salted water for 6 minutes. Shock in ice water and set aside.
- 2
Wash and peel carrots, potatoes, and turnips. Cut into bite-sized pieces.
- 3
Slice the apple into thin matchsticks.
- 4
Chop the onion and ginger finely.
Cook Vegetables
- 1
In a large pot, sauté onion, ginger, and apple in olive oil until fragrant.
- 2
Add the carrots, potatoes, and turnips. Season with salt.
- 3
Pour in vegetable broth to cover. Simmer uncovered for 20 minutes.
Make Curry Roux
- 1
In a separate saucepan, melt butter on low heat and add flour.
- 2
Cook, stirring, for 5–7 minutes until lightly browned.
- 3
Stir in all the spice blend and cook for another 6 minutes.
Combine and Finish
- 1
Ladle some broth from the vegetable pot into the roux, stirring until smooth.
- 2
Gradually mix the roux into the main pot with vegetables.
- 3
Simmer until thickened, about 10 minutes, then add peas and cook 5 more minutes.
Serve
- 1
In shallow bowls, serve warm basmati rice topped with the vegetable curry.
Comments & Reviews
Marie
6/14/2025
Delicious! I added a splash of soy sauce for more umami. So warming.
Kenji
6/15/2025
Great spice blend—reminds me of Japanese curry from home!
Nutrition Facts
Serving Size: 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
