Vegan Japanese Curry Pot Pie

This vegan Japanese curry pot pie is so easy to make, incredibly savory, and full of flavor. It’s the ultimate comfort food and perfect for Pi Day! This thick, stew-like curry is packed with veggies and tofu and topped with a flaky puff pastry.

Japanese curry is one of our favorite, easy weeknight meals. It’s thickened with a store bought curry roux which can be found at any Asian grocery store. Usually I opt for everything homemade, but when it comes to Japanese curry roux, the store bought kind is where it’s at. Most people, even Japanese people, use store bought curry roux often sold in cubes. It makes it super convenient to make a comforting and delicious curry. My favorite brand is the S&B Japanese golden curry mix cubes.

When it comes to Japanese curry, it is unlike other curries you might be familiar with. It’s thicker and more like a stew. It also isn’t as spicy as Thai or Indian curries. Often times, it is sweetened with finely grated apples, but I left that as an optional step here. This curry comes together quickly and is loaded with flavor.

I love using puff pastry for this vegan Japanese curry pot pie. It gives it a light, flaky crust and pairs well with the curry. You can make it for any holiday, gathering, or for a fun weeknight meal. It looks fancy but tastes so comforting. We like to eat it with a side of rice to soak in all the sauce and flavors.

If you make this vegan Japanese curry pot pie, tag me @nutsaboutgreens on Instagram so I can see your creations. Also, don’t forget to leave a comment below!

Vegan Japanese Curry Pot Pie

This vegan Japanese curry pot pie is so comforting, flavorful, and easy to make. It is stew-like curry filled with vegetables and topped with a flaky puff pastry crust.

Print Recipe

Prep Time:30 minutes mins

Cook Time:25 minutes mins

Total Time:55 minutes mins

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 1 large russet potato, peeled and diced
• 1 1/2 cups finely chopped shiitake mushrooms (or any mushrooms)
• 1 (16oz) box firm or extra firm tofu, pressed and diced 
• 1/2 apple, finely grated (optional, it adds a sweetness to the curry)
• 2 1/2 cups water
• 1/2 box (110g) Japanese curry roux cubes, chopped (I used S&B golden curry mix mild)
• 1 sheet vegan puff pastry, thawed

Instructions

• Press tofu for 20 minutes before cooking. Preheat the oven to 425 degrees F. 
• In a large pot, heat oil over medium high heat. Add the onions, carrots, potatoes, and mushrooms. Saute for 5 minutes. 
• Add the pressed and diced tofu to the pot. Gently stir and then add in the water and optional apple (authentic Japanese curry usually has some grated apples in it to give it a sweeter flavor). Stir again until everything is combined. Bring to a boil, then cover and simmer for 15 minutes or until potatoes are soft. 
• Once potatoes are tender, turn heat down to low and add the Japanese curry roux. Gently stir until curry roux is dissolved. Simmer on low for 5-10 minutes, stirring occasionally, to thicken up.
• Turn heat off and transfer curry to a 10 inch pie pan. Lay puff pastry over the top and trim off the extra over the edges. Score the top a few times and lightly brush the top with almond milk. 
• Bake for 20-25 minutes, or until golden brown. Let it cool for 5-10 minutes. Enjoy! You can serve it with some rice as well. 

Servings: 8 people