Vegan Japanese Curry in Instant Pot (saucepan option)

Name: Vegan Japanese Curry in Instant Pot (saucepan option)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Indian, Japanese
Ingredients: 2 tsp oil (divided); 1/2 onion (thinly sliced); 4 cloves of garlic (finely chopped, or 1 tbsp mined); 1 tbsp finely chopped ginger; 1 tbsp flour ((use rice flour for glutenfree)); 2 to 3 tsp garam masala (or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)); 3/4 tsp turmeric; 1 1/4 cup chopped carrots; 1 large potato cubed; 15 oz can chickpeas (drained, or 1.5 cups cooked); 2 tsp tomato paste or ketchup; 2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce ( or use coconut aminos for soyfree); 2 cups water; 3/4 tsp salt; 3 tbsp applesauce (or grated apple); 1/3 cup peas; scallions (pickled radish, pickled ginger and rice for serving)

Instructions

Prep:10minCook:25min

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, nutfree Recipe. Can be glutenfree, , oilfreesoyfree

Updated at: Fri, 11 Sep 2026 07:44:18 GMT