ZEN CURRY: Japanese Monk’s Veggie Curry that Resets Your Body & Mind
Have you ever wondered what monks eat in Japan? Today, I’ll introduce you to a special dish straight from the heart of Japanese temples: “Zen Curry.”
This isn’t your typical Japanese curry. It’s a style of Shojin Ryori, which is traditional Japanese Buddhist vegetarian cuisine. The philosophy of Shojin Ryori is to create flavorful and satisfying meals without the use of animal products like meat, fish, or eggs.
Furthermore, it avoids what are known as the “Gokun”—five pungent vegetables that are believed to stimulate earthly desires. These are:
Chives
Garlic
Rakkyo (Japanese scallion)
Green onion
Asatsuki (or onion)
Instead, this curry draws its deep, savory flavor from plant-based ingredients like vegetables, miso, and sesame paste. It’s a gentle, wholesome, and deeply satisfying dish that is kind to the body and soul. Let’s get cooking!
Ingredients (Serves 1)
For the Curry:
Atsuage (Thick Fried Tofu): 80g (2.8 oz)
Potato: 60g (2.1 oz)
Carrot: 40g (1.4 oz)
Bell Pepper (any color): 40g (1.4 oz)
Vegetable Oil: 1/2 Tbsp
Tomato Purée: 50-100g (Approx. 1/4 to 1/2 cup), adjust to your preference
Water: 150ml (Approx. 2/3 cup)
★ Curry Paste:
Miso Paste: 1/2 Tbsp
Curry Powder: 1/2 Tbsp
Nerigoma (Japanese Sesame Paste): 1/2 Tbsp
Sugar: 2 tsp
Salt: A pinch
For Topping (Optional):
Okra: 1 pod
Carrot: 10g (0.35 oz)
Bell Pepper: 10g (0.35 oz)
Vegetable Oil: 1/2 tsp (for sautéing topping vegetables)
To Serve:
Cooked Rice: 200g (7 oz) (This is about 90g or 1/2 cup of uncooked rice)
Instructions
Prepare the Ingredients: Cut the atsuage, potato, carrot, and bell pepper into bite-sized pieces. For the okra, rub it with a little salt, let it sit for a minute, then rinse and slice it in half lengthwise. In a small bowl, combine all the ★ Curry Paste ingredients and mix them together well.
Cook the Toppings (Optional): Heat 1/2 tsp of oil in a frying pan over medium heat. Lightly sauté the topping vegetables (okra, 10g carrot, 10g bell pepper). Once they are lightly cooked and vibrant, remove them from the pan and set them aside for later.
Build the Curry: Add the remaining 1/2 Tbsp of oil to the same pan. Sauté the main potatoes and carrots for about 3 minutes until they start to soften. Pour in the water, add the curry paste you mixed earlier, and stir until it dissolves completely. Add the tomato purée and the main bell pepper pieces, mixing everything together.
Simmer and Serve: Bring the curry to a gentle simmer and let it cook until the vegetables are tender and the sauce has thickened slightly. Do a final taste test and add a little more salt or sugar if you feel it needs it. To serve, place the cooked rice on a plate, pour the Zen Curry alongside it, and beautifully arrange your sautéed topping vegetables on top. Enjoy!
A Quick Memo
No Atsuage? No Problem! If you can’t find atsuage (thick fried tofu), you can easily substitute it with firm tofu. If you use firm tofu, make sure to press out as much water as possible first, then lightly pan-fry it in a bit of oil until golden before adding it to the curry. Alternatively, you could use beans like chickpeas or kidney beans for a different but equally delicious texture.