Gluten-Free Vegan Japanese Curry

Gluten-Free Vegan Japanese Curry

This Gluten-Free Vegan Japanese Curry is an easy, healthy homemade version of a well-loved classic.
Course Main Course
Cuisine Japanese
Keyword gluten-free japanese curry, vegan japanese curry
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 264kcal
Author Rhian Williams


  • 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cm (1/2 inch) ginger, peeled and minced
  • 1 heaped teaspoon curry powder, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 carrots, peeled and diced
  • 400 g (14oz) potatoes, diced (new potatoes are best as they retain their shape and there’s need to peel them), diced (you can also substitute sweet potatoes)
  • 1 aubergine (eggplant), diced
  • Handful of frozen peas
  • 200 ml (4/5 cup) coconut milk
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1 tablespoon tamari (or soy sauce if not gluten-free)
  • 120 ml (1/2 cup) tinned tomatoes
  • 2 tablespoons cornflour (cornstarch)
  • Salt + pepper, to taste

To serve:

  • Cooked brown or white sticky rice
  • Pickled ginger
  • Salad


  • Heat up coconut oil in frying pan and add onion, garlic and ginger once hot
  • Fry for about 10 minutes until softened 
  • Add curry powder, cumin and turmeric and fry for a minute until fragrant
  • Add carrots, potatoes, aubergine, frozen peas, coconut milk, stock cube, agave syrup and tamari, with enough water to cover
  • Bring to the boil then turn down heat and simmer for around 15 minutes, until potatoes are soft enough to gently pierce with a fork
  • Add the tinned tomatoes and cook for a further 10 minutes
  • Dissolve the cornflour in a small amount of water in a separate bowl, before adding to the curry
  • Stir well and leave to heat gently for a further couple of minutes until the sauce is thickened. If it's still looking too thin, do the same with more cornflour dissolved in water first and if it's looking too thick, add more water
  • Taste and add salt + pepper
  • Serve with brown or white sticky rice, pickled ginger, and a side salad
  • Leftovers keep well covered in the fridge for up to a few days, but they aren’t great to freeze as potatoes can get a little mushy when defrosted 


Calories: 264kcal