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Vegan Japanese Curry

This veganised version of a Japanese curry is fragrant, warming and delicious. It has lots of vegetables stewed in a rich, sweet and succulent sauce.


  • 1 onion, finely chopped

  • 3 cloves garlic, finely minced

  • 1 tbsp fresh ginger, grated

  • 2 cups vegetable stock

  • 1 apple, grated

  • 1 x 5cm length of orange zest

  • 2 carrots, cut into chunks

  • 3 potatoes, peeled and diced

  • 1 medium eggplant

  • 1 tbsp red miso

  • 1 tbsp maple syrup

  • 1 tbsp tamari

  • 2 dates, pitted and chopped

  • 1 tbsp tomato paste

  • 2 tsp cocoa

  • 1 tbsp corn flour

Japanese Spice Blend

  • 2 tsp garam masala

  • 1 tsp coriander

  • 1 tsp cumin

  • ½ tsp turmeric

  • ½ tsp cinnamon

  • ½ tsp fenugreek

  • ¼ tsp cayenne chili

  • ¼ tsp cardamom

To serve

  • 2 tbsp sesame seeds, toasted

  • Pickled ginger

  • Spring onions, sliced

  • Dry roasted edamame

  • Sushi rice


  1. Mix the spices and set aside.

  2. In a stock pot, dry fry the onion, garlic and ginger until the mixture begins to caramelise. Add a dash of water to deglaze and release the flavours from the bottom of the pot. The onions should be quite soft and beginning to caramelise.

  3. Add the spices to the onions, stir through and cook on medium heat until fragrant but not browned. You don’t want to burn the spices!

  4. Add the vegetable stock to deglaze the pan then throw in the grated apple, orange zest, carrots and potatoes. Cook for 15 mins.

  5. Add the eggplant, miso, maple syrup, tamari, dates, tomato paste and cocoa. Mix well and cook for another 10 minutes or so, allowing the eggplant to soften.

  6. Mix the cornflour with 1-2 tablespoons of water. When the vegetables are cooked, add this cornflour mixture to the sauce and stir. Heat until the sauce thickens.

  7. Serve with toasted sesame seeds, pickled ginger and garnish with spring onions and dry roasted edamame.

Serves 4

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