Japanese Vegetable Curry

This Japanese vegetable curry is such a wholesome homely cooked dish that will have everyone coming back for seconds.

You have to admit there is nothing better than making something from scratch. Not only are you proud of what you have done (well most of the time), it just tastes better too. Most people (and I include myself in here as well) have just used Japanese curry cubes from the supermarket, but trust me, once you have tried this recipe you will never use the packet stuff again.

For this Japanese vegetable curry, I’m using what I call are “cheats roux” here but believe me it doesn’t take away from the taste. Yes yes, I hear you saying that you usually have chicken in this dish and yes you’re right! I have a vego in the family and it still is just as amazing with out it. But if you want to add the chicken put it in your pot once the onions are gold along with the ginger and garlic.

The smells in your house are going to be unbelievable. Kanpai & happy cooking

Japanese Vegetable Curry

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: Japanese


Prep time


Cooking time




  • 1 Tbsp 1 olive oil

  • 1 Tbsp 1 butter

  • 1 large 1 onion quartered & sliced

  • 1 1 cloves of garlic

  • 1 Tbsp 1 grated ginger

  • 1/4 tsp 1/4 salt

  • 1/4 tsp 1/4 chilli flakes

  • 2 Tbsp 2 garam masala

  • 2 1/2 Tbsp 2 1/2 curry powder

  • 1 tsp 1 honey or brown sugar

  • 2 Tbsp 2 soy sauce

  • 1 Tbsp 1 tomato sauce (ketchup)

  • 1 Tbsp 1 tomato paste

  • 4 4 baby potatoes quartered

  • 2 medium 2 carrots cut into thick circles

  • 2 cups 2 vegetable stock

  • For the Cheats Roux
  • 5 Tbsp 5 plain flour

  • 2 Tbsp 2 soy sauce

  • 1 Tbsp 1 tomato sauce (ketchup)

  • 1 Tbsp 1 tomato paste

  • Salt & pepper to taste


  • On a medium heat add the olive oil & butter. Once melted put the onions in & stir until they turn gold.
  • Add the rest of your ingredients except the vege stock & stir together. Cook for about a minute so everything is coated nicely.
  • Add your vege stock, put the lid on & simmer for about 15 minutes or until the potato & carrots are tender.
  • Just when you veges are just about ready make the roux by adding 1-2 cups of the stock from the pot into a mixing bowl.
  • Add the soy, tomato sauce & tomato paste & mix. Finally add the flour and whisk it until you have that roux texture.
  • Add the roux to the pot & stir it through & you should see the sauce thicken pretty quickly.
  • Add another cup of water & simmer for 5 more minutes.
  • Serve it with rice & garnish it with some finely dice spring onions & coriander. 

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