Japanese Curry with Lentils
Japanese Curry has been one of my go-to comfort foods for years. It’s very easy and quick to make, versatile, great for leftovers, and can pair with rice, noodle, or bread. I sometimes just eat it on its own! I used to make this curry with chicken but created this vegan-friendly recipe a few years ago for one of my best friends who is vegetarian and I ended up making this version more. It’s a great way to use up the lentil in my pantry.
This version has kabocha squash instead of potato, and broccoli instead of cabbage.
A few quick tips on the ingredients listed:
Japanese Curry is probably best described as a thick stew with curry flavors, versus the runnier and coconut-based Thai curry, and the more intense-flavored and creamier Indian curry. I almost always cheat by making this dish with the pre-made box of Japanese Curry Sauce Mix easily found in most Asian markets. But I did make it myself once and it’s started with a roux (oil, flour, stock) then adding a masala (mix of ground spices) such as turmeric, coriander, cumin, ginger, garlic, onion, red chili pepper etc. Japanese Curry tends to be sweeter and less spicy than any other kind of curry, with the sweetness coming from grated fruit - such as apples - to the sauce. If you are vegan, read the ingredients on the box because some brands add honey and cream to the sauce too.
There are a few options of pre-made Japanese Curry out there.
This recipe is very versatile so you could substitute it with what you have. E.g. Sweet potato or kabocha squash instead of potato, broccoli or okra or green peas instead of cabbage, and any type of dry lentil or even chickpeas! My suggestions would be not to overcrowd your curry and vary the colors of the vegetable.
Recently, I have been using the Instant Pot to cook my lentils. I would rather have extra liquid than dried lentils because I could just use the liquid instead of water to cook the curry too. I use 1:2 ratio so 1/2 cup of caviar (black) lentil with 1 cup of water, but best to follow your pressure cooker instruction on how to make lentils.
I created this illustrated recipe back in 2015. Scroll down for a text version of this same recipe.
Japanese Curry Vegetarian Style
(Same recipe but in text)
Prep to Serve: 35 min
Cleanup: easy
Vegan
Freezes well
Serves 4 (with rice)
Must have ingredients:
Japanese Curry Cubes, 1/2 pack or 120g
Onion, 2
Carrot, 1
Potato, 1
Cabbage, 1/2
Dry Lentil, 1/2 cup
Hot Water, 2 cups
Steps:
Soak 1/2 cup dry lentil over night. Cook lentil in 2 cups of water, covered, for 20-25 min, or until soft.
Turn medium heat on with a large pot with lid. Cut onion into large chunks. Oil in pot. Fry onions for ~4 min or until brown/soft.
TIP: Sprinkle some salt when frying onion adds flavor and speeds up the browning process.
Meanwhile, peel and cut potato and carrot. When onion is ready, remove from pot, set aside. Same pot, fry potato for ~4 min or until brown.
Meanwhile, boil 2 cups of water. Wash and cut cabbage into large chunks. Add to pot with potato, fry for 1 min, then add carrot, onion, and 2 cups of boiling water.
TIP: Using boiling water just speeds up cooking time.
Cover lid and boil for ~6 min. When done, take pot off heat and stir in 1 cup of cooked lentil (from Step 1) and curry cubes. Let the curry cubes melt and mix around.
Put pot back on the stove with heat off just to keep warm. Let it sit, covered, for 10 min. When done, stir again, and serve on its own or with rice.
It's okay:
To replace lentils with other vegetarian protein, like chickpeas or boiled eggs (obviously not vegan-friendly). Be creative!
To replace potato with sweet potato or other root vegetable of your choice.
To replace cabbage with other green vegetable like broccoli or frozen green peas. If use peas, rinse under tap water to get rid of any icy bits and add to pot with lentils as they cook quickly.
It's not okay
To add too much water at Step 4 because cabbage adds liquid (i.e. sweats) when cooked. Can adjust at Step 5 if it’s too dry. Easier to add than remove.
To skip Step 6 as the curry paste takes time to develop into a rich sauce and for all the ingredients to absorb the flavour.
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