Today we have a quick and easy weeknight vegetarian dinner for ya. This is our quick Japanese Veggie Curry. This is a part of a series of Japanese Curry recipes. Check them out here: Japanese Curry Rice Series

Austin head on finger while making crazy face
One Crazy Tip
You can also use apple sauce here instead of the apple if you want!



How much are we making?
Total Calories
Large Onion
Garlic Cloves
Fresh Ginger
1 Tablespoon
Large Eggplant
Green Beans
1/2 lb
Bell Pepper
Broccoli Florets
1 Cup
Vegetarian Worchestershire Sauce
1 Tablespoon
2 Tablespoons
Soy Sauce
1 Tablespoon
Salt To Taste
Vegetable Oil
2 Tablespoons
Vegetable Broth
4 Cups
Japanese Curry Sauce Mix
3.2 Oz Box
Cooked Rice
18  Items


  1. Prepping the ingredients
    1. Peel our carrots, potatoes, ginger, and apple. Peeling a carrot Peeling a potato Peeling the ginger Peeling the apple
    2. Cut our carrots and potatoes up into large bite sized pieces. Cutting the carrot Cutting up potato
    3. Slice the onion up into large pieces. Slicing onion into large slices
    4. Mince the ginger and garlic. Finely chop up the apple. Mincing ginger Mincing garlic Finely chopping apple
    5. Cut up the green beans into thirds and the bell peppers into bite sized pieces. Cutting up green beans cutting up bell pepper
    6. Cut the zucchini in half lengthwise, then cut the halves in half again lengthwise. Now slice these quarters up into 1/2 inch quarter moons. slicing zucchini lengthwise slicing zucchini half lengthwise cutting up zucchini into half moons
    7. Cut the eggplant up into 1/2 to 1 inch cubes. cutting eggplant up
  2. Cooking Time
    1. Add oil to large pot over medium heat. Once hot add sliced onion and cook for a few minutes, or until slightly translucent. adding oil to pot adding onion to pot translucent onions
    2. Now add the ginger and garlic and saute for a few minutes. Adding ginger and garlic to pot
    3. Add the carrots, potatoes, and 1 cup of the vegetable broth. Cover with a lid and cook for 10-15 minutes. Adding carrots to pot adding potatoes to pot adding 1 cup of vegetable broth to pot Covering pot with a lid
    4. Now add all of our remaining chopped vegetables, apple, the rest of the vegetable broth, soy sauce, worcherstershire sauce, and honey to the pot and mix well. adding eggplant to pot adding the rest of the vegetables to the pot Adding apple to pot adding rest of vegetable broth to pot adding soy sauce to pot adding worchestershire sauce to pot adding honey to pot
    5. Bring to a boil then cover with a lid. Turn the heat down to medium low. Simmer for 10-15 minutes covering pot with a lid
  3. Finishing Up
    1. After the time is up, the potatoes and carrots should be softened. Now take off the lid. Taking the lid off after 10-15 more minutes of cooking
    2. Break the curry roux block up into several pieces into a bowl and add some of the cooking liquid and mix it well until the blocks are mostly dissolved. Our Japanese curry roux sauce mix Breaking the curry block up adding some of our cooking liquid to the curry blocks Mixing up the curry block and cooking liquid until the blocks are mostly dissolved
    3. Now add the (mostly) dissolved curry block to the pot. Mix thoroughly. Turn off the heat. Serve it with some rice and enjoy! adding the dissolved curry roux to the pot Our finished quick Japanese veggie curry A bowl of delicious quick Japanese veggie curry.