Japanese-Style Vegan Curry

Japanese-Style Vegan Curry

This satisfying vegan curry is full of vegetables. It is easy to cook with ingredients you always have at home.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Nutrition facts are calculated with 150g of rice.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


2 (400 g / 14.1 oz.)

minced garlic

1 clove (10 g / 0.4 oz.)

olive oil

1/2 Tbsp

curry powder

1 Tbsp

broccoli cut into bite-size pieces

1/6 head (50 g / 1.8 oz.)


as desired


  1. 1

    Dice only one of the two onions and soak it in water. Thinly slice the other onion, soak in water, and grind in a food processor. (*)

  2. 2

    In a pot, add the ingredients from Step 1, minced garlic, olive oil, curry powder and soy sauce. Give the ingredients a quick stir, cover with a lid and heat over high flame. Once the mixture begins to steam, turn the heat to low and allow it to steam for around 7 minutes.

  3. 3

    Once the onions have softened, add in the broccoli and red and yellow bell peppers. Cover with the lid and continue to heat. Steam for around 3 minutes till the broccoli and bell peppers are soft. If the ingredients seem like they are about to burn, add a small amount of water (not included in ingredient list).

  4. 4

    Serve the rice on a plate, and pour the ingredients from Step 3 on top.

  1. * If your onions are not spicy, you do not need to soak them in water. Also, if you do not have a food processor available, you can grate the onions.
  • Recipe Izumi Shoji
  • Styling Yuki Murakami
  • Photo Akira Maeda
  • Production Fumiko Ohashi

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