Japanese Vegan Lentil Dry Curry with Seasonal Vegetables
A gentle, umami-rich dry curry made with lentils, seasonal vegetables, and Japanese curry powder. This plant-based recipe is inspired by the slow rhythm of summer in a Japanese kitchen.
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 onion, 70 g carrot, 2 shiitake mushrooms, 1 green bell pepper, 80 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 oil, Grated 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 powder, 2 tablespoon onion koji, 2 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
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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.
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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.