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Japanese Vegetable Curry Rice

ByJuri Austin Published on Updated on
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5 from 5 votes
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30 minutes
Servings 6
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This vegetable curry rice is creamy, comforting, and perfect for a family dinner. Traditionally made with meat, this plant-based version is loaded with hearty vegetables—delicious and satisfying for everyone!

Looking for more curry ideas? Explore my Japanese curry recipes!

Vegetable curry served in a plate.

Featured Comment

From Viv: “I love it that you provided variations to eat leftovers with!”

Why You Will Love This Recipe 

  • This simple Japanese curry is both easy to prepare and incredibly satisfying.
  • A favorite among all ages, children especially love it.
  • Adjust the spice level and creaminess to suit your taste.

Japanese Curry

Japanese curry is a staple in home-cooked Japanese meals and is always served with steamed rice. The basic ingredients include meat (pork or chicken), potatoes, carrots, and onions. Cook these ingredients, then add the curry roux and melt it into the soup. It’s rich and full of flavor, making it a favorite for lunch or dinner for people of all ages.

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

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Japanese vegetable curry ingredients.
  • Vegetables: Potatoes, carrots, and onions are classic vegetables for Japanese curry, and I add kabocha and bell peppers as seasonal vegetables. For more options, see “Variations” below.
  • Curry roux: An essential ingredient for Japanese curry. It’s available in cubes or flake form. Since roux generally contains animal fats, I used vegan curry roux flakes in this recipe.
  • Japanese steamed rice: If you are not familiar with cooking it, check this recipe: How to cook Japanese rice on the stove.

How To Make Japanese Vegetable Curry: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make Vegetable curry.

Step 1

Cut vegetables into bite-size pieces.

How to make Vegetable curry.

Step 2

Stir fry vegetables in a pot.

How to make Vegetable curry.

Step 3

Add water, cover the lid, and simmer.

How to make Vegetable curry.

Step 4

Add curry roux, then simmer until the roux dissolves.

Japanese Summer Vegetable Curry Rice.

Pour the curry over Japanese steamed rice and enjoy this creamy curry!

Storage

Transfer to an airtight container and store in the fridge for up to 3 days. You can also freeze it, but note that potatoes and kabocha may dry out and change texture. To avoid this, consider removing or mashing them before freezing. Pour the curry into a freezer bag, where it will keep for up to one month.

What To Serve With

I recommend serving this vegetable curry with quick pickled cucumber and tofu miso soup to complement this vegetable curry rice!

Variations

This recipe is pretty simple, but you can swap or add ingredients and enjoy your version of Japanese curry. Here are some ideas!

Vegetable curry served on a plate.
  • Vegetables: Green beans, snap peas, zucchini, okra, eggplant. Eggplant and okra will change color when simmering, so it’s better to cook them separately and mix them in right before the curry is done. You can also use them as toppings.
  • Proteins: Chickpeas, lentils, soybeans, atsuage (deep-fried tofu), koya dofu (freeze-dried tofu), tempeh, and boiled egg (for topping). You can simmer them (except the boiled egg) with vegetables or mix them in a little before the curry is done.

Your Questions Answered

Is Japanese curry spicy?

It’s not as spicy as Indian curry, but you can choose the spice level of the curry roux: mild, medium hot, or hot.”

Is Japanese curry vegan-friendly?

It typically includes meat as a main ingredient, and the curry roux often contains animal fat. However, there are vegan roux options available, such as S&B Golden Curry.

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Vegetable curry served on a plate.

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Japanese Vegetable Curry Rice

5 from 5 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
Author: Juri Austin
This vegetable curry rice is creamy, comforting, and perfect for a family dinner. Traditionally made with meat, this plant-based version is loaded with hearty vegetables—delicious and satisfying for everyone!
Print Recipe Pin Recipe Add to Shopping List
Japanese summer vegetable curry

Equipment

  • Medium pot

Ingredients
  

  • ⅛ Kabocha, 160g
  • 2 Bell Peppers
  • 1 Onion
  • 1 Carrot
  • 3 Potatoes
  • 1 Tbsp Oil
  • ½ pack Japanese Curry Roux
  • 3 cups Water
  • Cooked Rice, for serving

Instructions
 

  1. Prep the Vegetables: Cut kabocha, bell peppers, onion, carrot, and potatoes into bite-size pieces.
  2. Sauté Vegetables: Heat oil in a pot over medium heat. Sauté onion, add carrot and potato, and cook until the vegetables are lightly coated with oil.
  3. Simmer: Add water, cover, and bring to a boil. Reduce heat to low, simmer for 7-10 minutes until vegetables are tender.
  4. Add Curry Roux: Open the lid, add curry roux, and simmer for an additional 2-3 minutes until the roux dissolves.
  5. Serve: Serve the rice on a plate and pour the curry over it. Enjoy!

Notes

  • Storage: It will last for 3 days in the fridge, and one month in the freezer. When you freeze it, potatoes and kabocha will dry in the freezer, and the texture will change. So it would be better to remove or crush them before storing them.
  • Substitute: Please see the “Variations” paragraph.
  • If the curry is too thick, add more water. If it’s too watery, stir in more curry roux to thicken it.
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Video

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 24.9gProtein: 3.1g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: Japanese summer vegetable curry, vegan

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Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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6 Comments

  3. I randomly found this website when looking for things to do with a pumpkin. I had wanted to try a Japanese curry for a long time, but thought it wasn’t possible without meat. This recipe was a very clever and tasty solution to the problem 🙂 By now I’ve tried some other recipes from your website and love their originality and simplicity!

    Reply

    1. Hi Sanne! Yes, the main ingredient of Japanese curry is meat, but you can make it without it. I’m glad you found my no meat curry recipe! Thanks for trying my other recipes. Please come visit again as I will provide more simple Japanese recipes:)

      Reply