Vegan Japanese Curry with Brown Rice

Curries are a Great way to use your leftover veggies!

Do you often buy groceries, use some of them, and leave the rest in the fridge with the intention of using them, only to realise 2 weeks later that your mushrooms are growing mushrooms, and your 1/2 zucchini is dripping liquid death all over the fridge items on the shelves below?

Well, then this post is not for you!

You obviously got it goin’ on and you should keep at it.

Well, I do.
And if you’re looking for a way to use all those leftover randos in the fridge, this is a great recipe for you!

All you gotta do is turn it into the simplest Japanese curry like the one below!

Homemade Vegan Japanese Curry: Green Peppers, Pumpkin, King mushroom, leftover aubergines, frozen peas, tofu, 1 Quorn Fishless Finger, on top of Brown short-grain Rice.

I started year 2020 with the ‘Veganuary‘ challenge – a movement started by a UK nonprofit organization that encourages people to go vegan for the month of January as a way to promote and educate about a vegan lifestyle. 

Click this link to discover my daily journals documenting restaurants in Singapore
(on-going till Valentines Day 2020).


I bought some Japanese Curry cubes (which had no animal by-product in it) from Japanese Supermarket ‘DON DON DONKI’, in hopes of adding more little environmentally friendly changes into my life.

‘Imperfect but trying’, is good start.
(pats self on the back)

This is the brand:
Read the ingredients on the back of this Japanese curry cube packet,
and realised no animals were killed in the making of it.

Ingredients (Feeds 2-3)

For the Rice:

  • 2 cups Brown Japanese short-grain rice
  • 3 cups water

Brown rice ratio tip: 1 cup Brown rice : 1.5 cups water

Ingredients (literally any leftovers in your fridge)
I used:

  • 1 tbsp Oil
  • Freshly cracked pepper
  • Pumpkin
  • King Mushroom
  • Green Pepper
  • Frozen Peas
  • Leftover Aubergines
  • Tofu

Literally ANY leftovers go. Even Meats. Just cut them up into chunks, and remember if you’re adding meat, to cook the meat before the veggies! Tinier bits can go into the curry.

For the Curry:

  • 4 Japanese S&B Golden Curry Cubes
  • 2.5 cups of water
  • 1 tbsp Oil
  • Sliced Onions
  • Frozen Leftover Peas

For every 4 cubes of Japanese curry I usually add 2.5 cups of water because it can be kinds salty. I also don’t salt the veggies for this reason because their sweetness is a nice contrast.

Step-by-step instructions:

  1. Chuck 2 cups of brown rice into rice cooker
  2. Add 3 cups of water into rice and hit the cook button
    (takes about 20mins)

  1. Heat up a pan on the stove
  2. Add 1tbsp Oil
  3. Throw in vegetables (if you have meat cook that through first)
  4. Once that’s cooked, take it off the heat and leave them aside

  1. Cut up onions
  2. Heat saucepan
  3. Add 1 tbsp Oil
  4. Throw the onions and frozen peas
  5. Add the 2.5cups of water,
  6. Bring to boil (about 10mins)
  7. Throw in 4 cubes (½ the box) of Golden Curry
  8. Stir till it smoothens into curry sauce

  1. Rice first
  2. Curry next
  3. Ingredients on top

Took me about 30mins to whip up! How awesome and quick is that?

Keep a lookout for more Recipes by Cait, and I’ll see you next time!

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