Bean and Vegetable Japanese Curry
Updated March 2, 2026
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter or olive oil
1 large yellow onion, diced
Salt
1 medium globe eggplant, peeled and cut into 1-inch pieces
2 large carrots, peeled and cut into 1-inch pieces
1 (3- to 4-ounce) brick Japanese curry, such as Golden Curry (see Tips)
1 (15-ounce) can chickpeas, butter beans or other large, sturdy beans, drained and rinsed
1 (10-ounce) package baby spinach
Basic white rice or cooked fresh udon noodles, for serving
Nutritional analysis per serving (2 to 4 servings)
59 grams carbs; 15 milligrams cholesterol; 340 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 12 grams fiber; 975 milligrams sodium; 14 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven, heat the butter over medium-high. Add the onion, season with salt and cook, stirring occasionally, until translucent and starting to brown, 6 to 8 minutes.
- Step 2
Add 3 cups of water, scraping the bottom of the pot to pick up any stuck-on bits. Add the eggplant and carrots, then bring to a boil. Reduce the heat, cover and simmer, stirring occasionally, until the vegetables are fork tender, 15 to 20 minutes.
- Step 3
Ladle some of the hot liquid from the pot into a liquid measuring cup or small bowl, then add the curry brick. Let it melt, about a minute, before whisking to blend. Stir the curry mixture into the stew.
- Step 4
Add the chickpeas and spinach, bring back to a simmer and cook, stirring constantly, until the spinach is wilted and the curry has thickened but is still brothy, about 5 minutes. Taste and add salt as needed.
- Step 5
Serve over rice or noodles. (See Tip for make-ahead freezing instructions.)
Japanese curry bricks are sold in boxes at many grocery stores these days, though you’ll have the best luck finding them at Asian supermarkets. They come in various sizes and heat levels. For this recipe, hot and extra hot are especially enticing (and not all that hot).
Make Ahead: Leftovers of this curry keep in the refrigerator for up to 3 days. If you won’t eat it all in that time frame, freeze the stew in individual containers so you can have curry whenever you want. When ready to eat, just thaw it in the refrigerator overnight and microwave until warmed through.
Private Notes
Comments
I think the Japanese curry bricks are pretty processed and the recommended brand (S&B) has a lead content warning on the back (!). This was enough to keep them out of my shopping cart. There is, however, a One-Pot Japanese Chicken Curry recipe on NYTCooking that starts more or less from scratch. It uses madras curry powder. I imagine you could adapt it for chickpeas. Let us know how it goes if you try it!
Check out the comments attached to NYT's Japanese Curry Brick recipe from Sonoko Sakai, adapted by Tejal Rao .. seems like it would be fine; one commenter even mentioned Vermont Brand along with S&B Golden Curry as favorites available in stores. You could always add bitter spices if your curry seems too sweet. Recipe sounds great; I plan to get the ingredients next grocery/farmer's market trip!
It would be great to include a link in this recipe to the NYT Cooking recipe for making your own Japanese curry bricks. The process is simple and the results are delicious and a lot more healthy than the store-bought bricks.
Made as written, and it was OK—I had to splash some Secret Aardvark on top to give it some personality. I've not cooked with a Golden Curry brick before and I don't think I'll be rushing to do so again.
So excited to make this. Recently bought some "Vermont-Style" Japanese Curry because it cracked me up that there's a Japanese brand referencing Vermont because it's got apples and honey in it. Would it work here? I presume it's just a bit sweeter than Golden curry, but not sure. Love the ease of bean and veg! It makes it so approachable to try.
According to Golden Curry's website, it is "rich, savory, slightly sweet". I'd compare your ingredients to theirs and add a sprinkle of anything missing. NYT has a recipe to make your own brick. Also "chopstickchronicles.com" has a curry roux that forms a brick. I've made that to use in NYT's Shishito pepper Japanese Curry; it's very tasty!
Check out the comments attached to NYT's Japanese Curry Brick recipe from Sonoko Sakai, adapted by Tejal Rao .. seems like it would be fine; one commenter even mentioned Vermont Brand along with S&B Golden Curry as favorites available in stores. You could always add bitter spices if your curry seems too sweet. Recipe sounds great; I plan to get the ingredients next grocery/farmer's market trip!
@Noren I made it using that exact curry brick and it was great!