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Instant Pot Vegan Japanese Curry

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Japanese Vege Curry

 2 tbsp olive oil
 ½ onion, thinly sliced
 4 cloves of garlic, finely chopped
 1 tbsp finely chopped ginger
 1 tbsp flour
 2 tbsp Japanese Curry Powder
 ¾ tsp turmeric
 1 ¼ cups chopped carrots
 1 large potato cubed
 2 tsp ketchup
 2 tsp soy sauce
 2 cups water
 ¾ tsp salt
 3 tbsp applesauce
  cup peas

Set the Instant pot on Sauté. Add oil, when the oil is hot, add onion and salt. Cook until the onion is translucent.


Mix in garlic and ginger. Cook for half a minute.


Move the onions to the side. Add 1 tsp more olive oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in.


Add the veggies, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Sauté.


Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.


Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Serve with white rice.

Nutrition Facts

Servings 4