A gently spiced, Japanese-style dry curry made with lentils and summer vegetables — like a light, plant-based keema curry.
🌻 From My Summer Kitchen
By July, the ume plums have been jarred and quietly tucked away.
Their soft presence lingers in the pantry—a quiet sign that the season has turned.
Now, summer has truly arrived.
This is the time of year I quietly welcome—
when the garden bursts with colors, and mornings begin with barefoot walks through dew-damp grass.
By midday, after tending the field, I crave something warm and grounding.
That’s when I make this Japanese-style vegan dry curry—
a dish that reflects the season’s rhythm and my own.
It’s made with lentils, seasonal vegetables, and gentle spices.
S&B curry powder brings a nostalgic aroma, while onion koji adds a soft layer of umami.
Not too spicy, but deeply flavorful.
It’s the kind of meal that lives lightly in the heat of summer—
filling, but not heavy.
Bright with ginger in July, softer in December.
Each bowl is a quiet conversation between body and season.
🧺 What Makes This Dry Curry Special
- 100% vegan, Japanese keema-style curry — no roux required (roux-free)
- Packed with fiber and plant-based protein from lentils and seasonal vegetables
- Seasoned with just a few core ingredients: S&B curry powder, onion koji, and vegan Worcestershire-style sauce
- Light on oil, yet deeply satisfying — rich in umami and gentle warmth
- Freezer-friendly, bento-friendly, and perfect for make-ahead meals
- Flexible and forgiving — a great way to use up whatever vegetables are in season and reduce food waste in the most delicious way
Jump to:
🥕 Ingredients (for 2–3 servings)
Lentils
- 200g whole red lentils (with skin) or whole masoor dal (brown-skinned red lentils)
- 500–800ml water (adjust depending on lentil age/texture)
🕊 I often cook a large batch and freeze the rest. Great for lentil Bolognese or ketchup stir-fry.
Vegetables
- 60g onion
- 70g carrot
- 2 shiitake mushrooms
- 1 green bell pepper
- 80g seasonal vegetables (e.g. eggplant, pumpkin, or lotus root)
Seasonings
- 2 teaspoon S&B curry powder
- 2 tablespoon homemade onion koji (or vegan bouillon)
- 2 tablespoon Japanese-style Worcestershire sauce (chūnō sauce)
- 1–2 bay leaves
- 1 tsp oil (optional)
Optional
- Grated garlic and ginger (especially in summer)
- Extra spices like cumin seeds or turmeric, to taste
👇 Exact amounts can be adjusted depending on your vegetables and taste. See recipe card for full steps.
📖 Instructions
- Cook the Lentils:
Rinse lentils well, place in a pressure cooker with water, and cook under pressure for 5–8 minutes.
Use about two-thirds of the cooked lentils (approximately 420g) for this curry; save the rest for another dish.
🕊 The amount of water and time may vary depending on lentil age and size, so adjust accordingly.
- Prepare the Vegetables:
Finely chop the onion and cut other vegetables into larger chunks to maintain a satisfying texture.
- Sauté the Vegetables:
Heat oil in a pot, add minced garlic and ginger (if using), and sauté until fragrant.
Add vegetables and lightly stir-fry. (If using grated garlic or ginger, add them at this stage instead.)
Pour in 50–100 ml water and add bay leaves, cover, and simmer over low heat for 5–10 minutes until vegetables soften and moisture reduces.
- Simmer with Lentils and Seasonings:
Add cooked lentils, curry powder, onion koji, and chūnō sauce to the pot.
Simmer gently until liquid reduces to your preferred consistency.
Taste and adjust the seasoning, then serve warm over rice or enjoy on its own.
🫙 Storage Tips
▶︎ Freezing: Divide into single portions, wrap well, and freeze. It’s handy for busy days or bento lunches.
🌿 When reheating, add a splash of water to bring back its moist, tender texture.
▶︎ Refrigerating: Store in an airtight container and enjoy within 2–3 days.
🌿 In the heat of summer, I sometimes eat it cold — not reheated, just as it is. When chilled, its flavors mellow and deepen — lovely served with rice, lettuce wraps, or crisp greens.
In Japan, this is sometimes called “hiyashi curry/冷やしカレー”—a simple way to enjoy curry when the days are hot and still.
📓 From My Kitchen Notes
- I use a switch-type pressure cooker by Pearl Metal. It cooks lentils quickly and tenderly, which makes prep smooth and consistent.
- Lentil texture and cooking time vary depending on the batch and season. For example:
- A recent batch had larger, softer lentils and cooked perfectly with 500ml water + 5 minutes pressure.
- An older batch, smaller and darker, needed 800ml water + 8 minutes.
→ Test a small amount first to find the texture you like best.
🕊 To make just enough lentils for this recipe (no leftovers), use 125g dry lentils and 300–500ml water, adjusting based on lentil age and texture.
- In summer, I often add plenty of freshly grated ginger for a bright, refreshing kick. In winter, I tend to leave out both ginger and garlic for a milder, gentler finish.
- This dry curry is perfect for using up leftover vegetables—a dependable go-to when I’m unsure what to cook.
📚 Frequently Asked Questions
A. Dry curry uses less liquid and is gently sautéed rather than simmered in sauce. The result is a dish with concentrated flavor and minimal moisture — perfect for bento lunches or freezing.
A. Not necessarily. You can use any curry powder you like, but S&B’s red tin offers that familiar, nostalgic flavor found in many Japanese home kitchens. It’s what gives this dish its gentle and recognizable warmth.
A. Use less curry powder or add a splash of soy sauce for roundness.
You can also include naturally sweet vegetables like pumpkin to soften the flavor.
👒 Whole Lentils Recipes
☀️ Vegan Curry Recipes
🇯🇵 S&B Curry Powder Recipes
✏️ Recipe Card
Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
Equipment
- Pressure cooker or pot
- Knife and cutting board
- Frying pan or skillet
- Wooden spoon or spatula
Ingredients
Lentils
- 200 g whole red lentils (with skin)
- 500–800ml water (adjust depending on lentil size and age)
Vegetables
- 60 g onion (about ¼ of a medium onion)
- 70 g carrot (roughly ⅓ of a medium carrot)
- 2 shiitake mushrooms
- 1 green bell pepper
- 80 g seasonal vegetables (e.g. ½ small eggplant, a few slices of pumpkin, or a chunk of lotus root etc)
Seasonings
- 2 teaspoon S&B curry powder
- 2 tablespoon onion koji (or vegan bouillon)
- 2 tablespoon Japanese-style Worcestershire sauce (chūnō sauce / 中濃ソース)
- 1–2 bay leaves
- 1 teaspoon oil (optional)
Optional Additions
- Grated or minced garlic and ginger
Instructions
Cook the Lentils:
- Rinse 200g whole red lentils well.200 g whole red lentils
- Place in a pressure cooker with 500–800ml water, and cook under pressure for 5–8 minutes. *The amount of water and time may vary depending on lentil age and size.500–800ml water
- Use about two-thirds (approx. 420g) of the cooked lentils for this curry. Save the rest for another dish or freeze for later.
Prepare the Vegetables:
- Finely chop the onion and cut other vegetables into larger chunks to maintain a satisfying texture.60 g onion70 g carrot2 shiitake mushrooms1 green bell pepper80 g seasonal vegetables
Sauté the Vegetables:
- In a pot, heat 1 teaspoon oil over medium heat.*If using minced garlic or ginger, add now and sauté until fragrant.1 teaspoon oilGrated or minced garlic and ginger
- Add the chopped vegetables and stir-fry gently.*If using grated garlic or ginger, add them after the veggies have softened slightly — this keeps their aroma gentle and fresh.
- Pour in 50–100ml water, add 1–2 bay leaves, cover, and simmer on low for 5–10 minutes, until the vegetables are tender and most moisture has evaporated.1–2 bay leaves
Simmer with Lentils and Seasonings:
- Add cooked lentils, curry powder, onion koji, and chūnō sauce to the pot.2 teaspoon S&B curry powder2 tablespoon onion koji2 tablespoon Japanese-style Worcestershire sauce
- Simmer gently until liquid reduces to your preferred consistency.
- Taste and adjust the seasoning, then serve warm over rice or enjoy on its own.
Notes
-
This recipe makes about 2–3 servings as a main dish (approx. 700g: 420g lentils + ~300g vegetables).
- For hearty portions → 2 servings
- For lighter, side servings → 3–4 servings
- Cooking lentil:
-
Lentil (200g) cooking times vary depending on size and age:
- Fresh or large lentils: 500ml water, pressure cook 5 minutes
- Older or small lentils: 800ml water, pressure cook 8 minutes
-
To make just enough lentils for this recipe, use 125g dry lentils with 300–500ml water, depending on the lentils' age and texture.
- New or larger lentils → around 300ml water
- Older or firmer lentils → up to 500ml
-
Lentil (200g) cooking times vary depending on size and age:
- Seasoning tip:
- Onion koji adds natural umami. If unavailable, substitute with vegan bouillon or stock cubes.
- Curry powder flavor and heat vary by brand — taste and adjust as needed.
-
Make-ahead tip:
- Cook extra lentils and freeze in small portions for future curries, soups, or sauces.
-
Seasonal suggestions:
- In summer, I often add grated ginger for a refreshing brightness.
- In winter, I skip garlic and ginger for a softer, more mellow flavor.
-
Serving & storage:
- This curry is also delicious cold — try it in lettuce wraps or with rice and greens.
- Great for bento lunches, meal prep, and using up extra vegetables.
- Freezer-friendly — when reheating, add a splash of water to restore its tender texture.
🌿 Closing Thoughts
This lentil dry curry is more than just a “summer staple” for me.
It’s the kind of dish that fits naturally into the rhythm of the season — moving between the garden and the kitchen, sweating, cooking, eating, and working again.
Tomorrow, I’ll be making Lentils in Tomato-Ketchup Sauce (Japanese-Style) with the leftover lentils. It’s another summery dish I love to make with fresh vegetables from the garden — a quick stir-fry in a sweet, tangy, and savory sauce, served simply with rice.
I hope these bowls bring you a bit of the same quiet strength —
the warmth of gentle spices, the comfort of tender lentils, and just enough energy to carry you through the summer days at your own pace.
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