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Vegetarian Japanese Beef Curry

Vegetarian Japanese Beef Curry

Serves 4-5.


  • 1 c beef-flavored TVP chunks*
  • 1 c boiling water
  • 2 Tbsp vegetable oil
  • 1 large onion, sliced
  • 1/2 Tbsp minced garlic
  • 1/2 Tbsp minced ginger root
  • 2 c vegetarian broth
  • 2 medium tomatoes, chopped
  • 4 medium carrots, peeled, cut in bite-sized pieces
  • 1/2 medium apple, peeled, shredded
  • 1 bay leaf
  • 1 star anise
  • 4 medium potatoes, peeled, cut in bite-sized pieces
  • 2 Tbsp butter
  • 2 Tbsp all purpose flour
  • 1 Tbsp curry powder
  • 1/2 tsp garam masala


  1. Soak the TVP in the boiling water for at least 10 minutes.
  2. In a large, heavy pot, heat the oil on medium low. Add onions and sauté 10 minutes.
  3. Add garlic and ginger. Sauté another minute.
  4. Add the broth and tomatoes. Bring to simmer on medium heat.
  5. Sir in the carrots, apple, bay leaf and star anise; cook 5 minutes.
  6. Add potatoes, TVP, and the TVP soaking liquid; bring back to simmer. Reduce heat, cover, and simmer 15 minutes, or until potatoes are just tender.
  7. In a small skillet over medium heat, melt butter. Add flour, curry powder and garam masala. Stir into a roux or thick paste.
  8. Add roux to the pot of stew and stir constantly until the stew is thickened and its sauce is smooth.
  9. Serve in bowls, as is, or over plates of rice.

*TVP, or Textured Vegetable Protein, is made from soy beans. Be sure to get an organic, non-GMO type of TVP for best health benefits.

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