Japanese vegetable curry

Mild, comforting Japanese curry: vegetables simmered in a smooth curry sauce and served over rice. Gentler than Indian curries, it is a fragrant, filling family dish.

Prep: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 198 kcal · 5 g protein · 40 g carbohydrate · 1 g fat

Ingredients

• 250 g rice
• 2 carrots
• 2 potatoes
• 1 onion
• 1 tbsp Japanese curry powder
• 1 tbsp flour
• 1 tsp ginger

Method

1. Fry the onion, then add the carrots and potatoes.
2. Sprinkle over the flour and curry powder, then add water.
3. Simmer for 20 minutes until the sauce is smooth.
4. Serve over rice.

Nutritional benefits

Root vegetables provide fibre, complex carbohydrates and beta-carotene, while the curry adds spices known for their digestive benefits. Milder than Indian curries and made without the shop-bought roux block, which is often high in fat, this homemade Japanese curry is a comforting, balanced family dish. Naturally vegan.

Variations and substitutions

• With breaded chicken (katsu) for the classic version.
• With golden fried tofu.
• With mixed vegetables: squash, broccoli.
• Gluten-free: use cornflour instead of flour.

Storage and making ahead

Even better reheated; keeps for 3 days and freezes well. A good batch-cooking dish.

💡 Good to know

Homemade Japanese curry (flour plus curry powder) replaces the roux block, which is often fatty and salty: it is healthier and just as smooth.

Related reading

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes.

Ingredients in this recipe: rice · carrots · potatoes · onion · curry.

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