Japanese Vegetable Curry (Healthy Veggie Curry Recipe)

This Japanese Vegetable Curry is one of the recipes I make most often at home because you can mix and match the vegetables depending on what's in season or what I have in the refrigerator. The variety always excites me!!

My children absolutely love Japanese curry, but they aren't big fans of eating large pieces of vegetables. That's why I slowly cook the vegetables until they're very soft before blending everything into a smooth, creamy sauce. It's an easy way to add plenty of vegetables to every bite especially for picky eaters.

Whether you're looking for a healthy Japanese curry recipe, a kid-friendly dinner, or an easy meal prep recipe, I hope this curry becomes a favorite in your home too.

Enjoy ♡

*Tag me on Instagram if you make it!

*Please subscribe to my Youtube channel for future recipes!

---

JAPANESE VEGETABLE CURRY

Yield: 5 servings

Prep time: 6 minutes

Cook time: 25 minutes

Ingredients

Curry

• 200g oyster mushrooms (or any mushrooms)

• 150g cooked soybeans (or chickpeas)

• 2 tablespoons vegetable oil

• 2 cloves garlic, minced

• 2 onions, chopped

• 1 red bell pepper, chopped

• 1 carrot, chopped

• Celery leaves from 1 stalk, chopped

• 1 teaspoon salt

Seasoning

• 400ml pure tomato juice (no salt or sugar added)

• 400ml soy milk (or your preferred milk)

• 2 Japanese curry cubes (30g), finely chopped

• 1½ tablespoons curry powder

• 1 teaspoon honey

Optional Toppings

• Grilled chicken

• Roasted vegetables (Miwa's favorite!)

• Cherry tomatoes

• Crunchy fried onions

• Crushed nuts

  
  

Directions

1. Cook the Vegetables

• Chop all the vegetables into small pieces.

• Heat the vegetable oil in a large pot over medium-high heat.

• Add the garlic, onions, mushrooms, carrots, red pepper, celery leaves, and salt.

• Cook, stirring occasionally, until the vegetables begin to soften and release their moisture.

• 

  2 plates of uncooked onions, red bell pepper, and carrot

• 

  uncooked onions, red bell pepper, and carrot combined in a cooking pot

• 

  oyster and enoki mushrooms on a wooden chopping board

2. Steam Until Tender

• Once the vegetables begin to sweat, cover the pot with a lid and reduce the heat to low.

• Steam for about 15 minutes, stirring occasionally, until the vegetables become very soft.

• If the vegetables begin sticking to the bottom of the pot, add a splash of water as needed.

• 

  onions, red bell pepper, and carrot cooked together in a pot

• 

3. Finish the Curry

• Remove the lid and stir in the curry powder and soybeans.

• Cook for another minute to evaporate any excess moisture.

• Pour in the tomato juice and simmer for 2 minutes.

• Add the finely chopped curry cubes and stir until completely dissolved.

• Using an immersion blender, blend the curry until smooth and creamy.

• Stir in the soy milk and honey.

• Taste and adjust with additional salt and pepper if needed.

• Serve over steamed Japanese rice or with fresh bread and your favorite toppings.

• 

  chick peas and curry powder added in the pot

• 

  Vegetables and solid ingredients combined together

• 

  All vegetables blended with an immersion blender

• 

  Soy milk added

• 

  Vegetable curry blended to perfection

Miwa’s Tips

• The secret to a rich vegetable curry is patience. Let the vegetables cook until they're soft enough to mash easily with a spatula before blending. This develops natural sweetness and deep flavor.

• Adjust the spice level by adding more or less curry powder. For a milder curry, reduce it to 1 tablespoon.

• Feel free to use seasonal vegetables. Burdock root, eggplant, zucchini, corn, and leeks all work wonderfully.

• Almond milk is one of my favorite alternatives because it gives the curry a subtle nutty flavor.

• Finely chopping the curry cubes helps them melt quickly and evenly into the sauce.

• For Parents: If your little ones are sensitive to spicy foods, stir canned corn into their serving and add a little extra milk and honey. It creates a naturally sweeter, milder curry without changing the flavor for everyone else.

Storage Time

• Store in an air-tight container in the fridge for up to 3 days.

• Freeze it for up to 3 weeks.

---

🌸 Gentle Note from Miwa 

Japanese curry is one of my favorite ways to bring more vegetables to the family table. By blending the vegetables into a creamy sauce, every spoonful becomes nourishing, comforting, and full of flavor.

Curious which Japanese eating habits might fit your lifestyle best? Take my wellness quiz and discover practical ways to enjoy healthy eating with less stress and more joy.

→ Apply Through the Tally Quiz Application

---

MIWA’s Recommendations

- My e-cookbooks available with vegan, breakfast, and meal prep versions.

I hope this will be helpful and enjoyable in your kitchen.

- MIWA's Tableware is NOW live!

Enhance Your Culinary Experience with MIWA's Tableware!

• Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.

• Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special.

• Enlighten Your Table: Add elegance and tradition to your dining experience.

---

2020/05/20 miwa