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Vegan Japanese Curry Rice | Gluten-Free & Healthy

by Vegin Vegan Vegun!
A simple, nostalgic Showa-style vegan Japanese curry made without roux. Gluten-free, lower in fat, and naturally umami-rich with onion koji. Perfect for a comforting home-cooked meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Time to Simmer 30 minutes
Total Time 1 hour
Course Main Course, Rice dish
Cuisine Japanese
Servings 3 people

Equipment

  • pot
  • Spatula
  • cutting board
  • kitchen knife
  • ladle

Ingredients
  

Ingredients

  • 200 g onion sliced
  • 140 g carrot roughly chopped
  • 300 g potato roughly chopped
  • 140 g thick fried tofu tear into pieces of desired size
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger

Oil for Saute

  • 2 tablespoon oil

Spices

  • 1 teaspoon cumin seed 2tsp for powdered cumin
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • cayenne pepper optional

Seasoning

  • 1 tablespoon onion koji
  • 1 tablespoon sugar
  • 2 teaspoon soy sauce
  • 1 teaspoon natural salt

Water

  • 700 ml water

Thickening

  • 2 tablespoon rice flour
  • 4 tablespoon water

Instructions
 

  • Heat oil in a frying pan and sauté cumin seeds until fragrant. (If using powdered cumin, add later with other spices.)
    1 teaspoon cumin seed, 2 tablespoon oil
  • Add onions and sauté until soft.
    200 g onion
  • Add carrots, potatoes, tofu, garlic, and ginger; sauté lightly.
    140 g carrot, 300 g potato, 140 g thick fried tofu, 1 tablespoon grated garlic, 1 tablespoon grated ginger
  • Stir in coriander, turmeric, and optional cayenne for 30 seconds; avoid burning.
    1 tablespoon coriander powder, 1 teaspoon turmeric powder, cayenne pepper
  • Pour in water, onion koji, sugar, soy sauce, and salt. Bring to boil, reduce heat, and simmer 10 minutes until vegetables are tender.
    1 tablespoon onion koji, 1 tablespoon sugar, 2 teaspoon soy sauce, 1 teaspoon natural salt, 700 ml water
  • Turn off heat, let flavors infuse 30 minutes.
  • Stir in rice flour dissolved in water; cook on low for 3–5 minutes, stirring continuously.
    2 tablespoon rice flour, 4 tablespoon water
  • Serve over rice. Taste and adjust seasonings as desired.

Notes

  • Curry tastes even better the next day as flavors meld.
  • For extra thickness, dissolve 1 tablespoon rice flour in 2 tablespoon water and add gradually.
  • To add umami: mushrooms or extra potatoes.
  • Any seasonal vegetables or beans can be used.
  • Non-vegan option: swap tofu with meat if desired.
Keyword curry, easy japanese curry recipe, gluten-free japanese curry, healthy vegan curry, onion koji, Showa-style curry, vegan japanese curry