This easy vegetarian japanese curry is loaded with chickpeas, spinach, green peas and plenty of warm spices for a healthy recipe.
this vegetarian curry recipe is bright, beautiful, full of flavor and full of veggies freshness. 💚
And just like my quick chicken curry that this is based on, it’s maybe not traditional and maybe not super authentic, but I’m ok with a few shortcuts that get dinner on the table and still have all the great flavor!
What is vegetarian japanese Curry anyway?
curry is usually a dish with a spiced sauce and meat or vegetables, often eaten with rice or flatbread like naan. Many times the spice curry powder is included in the sauce, or sometimes curry paste. The dish is made in many countries, including India, Thailand, Cambodia, Malaysia, Indonesia, and England.
Vegetarian Japanese Curry Ingredients:
- You’ll need to raid your spice cabinet for the curry powder, turmeric, cumin, and cayenne pepper. They combine to create a delicious, aromatic sauce.
- Canned chickpeas add protein and texture.
- Shallot, ginger, and garlic add lots of savory flavor to the dish. Substitute an onion for the shallot, if you’d like!
Step By Step for making vegetarian japanese Curry:
Prepping ahead is key to enjoying the cooking process;all you need to do is:
- Remove each of the fixings from the storage space/cooler
- Slash/dice/cut the fixings as a whole
- Begin cooking
- Tidy up and take care of additional fixings while the curry cooks
Cooking is so much easier and more enjoyable when you prep first.You gain precious minutes!
How to prepare vegetarian japanese curry:
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
- Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
- Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.Serve hot with desired toppings
Vegetarian Japanese Curry Side Dishes Ideas:
White rice or brown rice is a class accompaniment for curry,but you can go for these healthy ideas below:
Vegetarian Japanese Curry Notes:
- The toppings here are optional, but I highly recommend you pick at least a couple of them! The herbs and the lime juice add such great freshness, and the peanuts give it a really great crunch.
- If you want to use coconut milk in place of the Greek yogurt and milk, you can. Just substitute a 13 oz. can. You may need to add a couple of tablespoons of your flour of choice and let the mixture simmer for a little longer to help the curry thicken.
- We love this veggie curry served over greek spinach rice,nice Combo!
- You may want to lower your heat or briefly remove the pan from the stove when you add greek yogurt or milk to help prevent curdling.
I was so pleased with the final result of this Easy Vegetarian Curry. It’s creamy and tastes indulgent, courtesy of the lite coconut milk,packed with flavor and full of veggies and protein from the chickpeas. It reheats beautifully. It’s a feast for the eyes, too. It’s not only vegetarian but also vegan.
How to make an Easy Vegetarian Japanese Curry(15 mintues recipe)
Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
Stir in curry powder, diced tomatoes, Greek yogurt and milk. Season with salt, pepper and cayenne, if using.
Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
Stir in chickpeas, spinach and peas until warmed through and spinach is slightly wilted, 1-2 minutes.
Serve hot with desired toppings
Serving Size 1
- Amount Per Serving
- Calories 309
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 7g35%
- Cholesterol 5mg2%
- Sodium 584mg25%
- Total Carbohydrate 41g14%
- Dietary Fiber 11g44%
- Sugars 16g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.