Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, glutenfree, nutfree Recipe. Can be soyfree, oil-free

It is starting to warm up, but I love a bowl of spiced up veggie filled curry or soup any day. This Japanese Veggie Curry is amazingly good and lovely as a soup, over rice or however you want to serve it.

Simple Everyday Ingredients, roast the onions and flour for a roux, add in the veggies, water and spices, all in a pot (Pressure cooker or a saucepan), simmer and done. If you can find Japanese curry powder, use it (some can have additives, so read ingredients). Japanese curry powder is much more complex flavored compared to regular curry powder, and is more closer to garam masala + turmeric. I use my homemade garam masala with added turmeric in this recipe. I use chickpeas instead of the chickin/meat, use other vegan chikin subs for variation. Add some roasted cashews, more beans or some tofu for more protein. See Recipe Video Below.

This warm golden curry bowl is satisfying, flavorful and delicious!

More Instant Pot Recipes! All have saucepan options.

Applesauce or grated Apple adds the light sweet balance in this curry which is often used in Japanese cooking. Light sweetness is often added in many asian cusines, Chinese, Vietnamese, Thai, and even Indian. It isn’t a noticeable “sweet” but more a congruent flavor in the highly savory spicy dishes. You dont taste the apple. It can be substituted with a touch of sweetener of choice.

If using premade Japanese curry roux cubes, add them towards the end and mix in, then close the lid.

Curries vary in various cuisines. Thai curries use their own ingredients, spices, pastes, Indian curries use their own, Malaysian, Japanese use their own and so on. They are similar in some ways and different in many ways. Many authentic amazing flavors and textures from so many cuisines and sub-cuisines!

If you try this version of Japanese Curry (Kare Raisu), do let me know in the comments how it turned out!

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Print Recipe 4.89 from 17 votes Vegan Japanese Curry in Instant Pot (saucepan option) Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, nutfree Recipe. Can be glutenfree, , oilfreesoyfree Prep Time 10 mins Cook Time 25 mins Total Time 35 mins Servings: 4 Calories: 209 kcal Author: Vegan Richa Ingredients 2 tsp oil divided

1/2 ( 0.5 ) onion thinly sliced

4 cloves of garlic finely chopped, or 1 tbsp mined

1 tbsp finely chopped ginger

1 tbsp flour (use rice flour for glutenfree)

2 to 3 tsp ( 2 to 3 tsp ) garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)

3/4 tsp ( 0.75 tsp ) turmeric

1 1/4 cup ( 160 g ) chopped carrots

1 large potato cubed

15 oz ( 15 oz ) can chickpeas drained, or 1.5 cups cooked

2 tsp tomato paste or ketchup

2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce or use coconut aminos for soyfree

2 cups ( 500 ml ) water

3/4 tsp ( 0.75 tsp ) salt

3 tbsp applesauce or grated apple

1/3 cup ( 48.33 g ) peas

scallions pickled radish, pickled ginger and rice for serving Instructions Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.

Add the garlic and ginger and mix in. Cook for half a minute.

Move the onions to the side. Add 1 tsp more oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in.

Add the veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Saute

Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.

Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions. Video Notes Saucepan: Follow step 1 to 4 in a saucepan over medium heat (Use 2.5 cups of water instead of 2). Partially cover and cook for 12 to 14 minutes. Check if the veggies are tender. Add in the applesauce, peas and continue to simmer over medium-low heat for a few minutes. Taste and adjust carefully. Oil-free: Saute the onions in 1/4 cup veggie broth. Dry roast the flour on a separate skillet for 2 to 3 minutes, until fragrant. Add the flour later with the spices. You an also use starch as a thickener. Nutrition is 1 of 4 serves, does not include rice Nutrition Nutrition Facts Vegan Japanese Curry in Instant Pot (saucepan option) Amount Per Serving Calories 209 Calories from Fat 45 % Daily Value* Fat 5g 8% Sodium 592mg 26% Potassium 603mg 17% Carbohydrates 33g 11% Fiber 9g 38% Sugar 4g 4% Protein 9g 18% Vitamin A 6835IU 137% Vitamin C 15.8mg 19% Calcium 82mg 8% Iron 3.8mg 21% * Percent Daily Values are based on a 2000 calorie diet.

Reading for the week: This extensive article on the skewed gender ratio in India and China. Its a great article on the consequences of the less number of women, but doesnt go into details of how the ratio got to where it is today, namely gender tests, abortion or infant killing.