Homemade Japanese Curry Recipe

Homemade Japanese Curry Recipe

How To Make Homemade Japanese Curry

When you want it fresh and light, it’s time to put the spotlight on these must-have Japanese recipes. Your culinary skills take center stage as you serve gastronomically appealing sushi, ramen, and miso soup! Japanese buffet right at your own home!

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour and 10 minutes



  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 potatoes, peeled and cubed
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 pound protein of choice (chicken, beef, shrimp, tofu), cut into bite-sized pieces
  • 3 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 4 cups vegetable or chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or sugar (optional, for sweetness)
  • Salt and pepper to taste
  • Cooked rice, for serving


  1. Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the onion, carrot, potatoes, bell pepper, and garlic. Sauté until the vegetables are softened, about 5 minutes.

  2. Push the vegetables to one side of the pot and add the protein. Cook until browned on all sides.

  3. Stir in the curry powder and tomato paste, coating the vegetables and protein evenly.

  4. Pour in the broth and stir well. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.

  5. Stir in the soy sauce and honey or sugar, if using. Season with salt and pepper to taste.

  6. Serve the curry over cooked rice. Enjoy!


  • Calories : 425 kcal
  • Total Fat : 18g
  • Saturated Fat : 2g
  • Cholesterol : varies with protein choice
  • Sodium : varies with broth used
  • Total Carbohydrates : 46g
  • Dietary Fiber : 7g
  • Sugar : 9g
  • Protein : varies with protein choice
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