Vegan Japanese Curry. Japanese curry powder is much more complex flavored compared to regular curry powder, and is This Vegan Japanese Curry is just so delicious, and it's quick and easy to make. Making your own homemade vegan Japanese curry is surprisingly simple and immensely satisfying. With its rich, hearty flavors and chunky vegetables; this is humble and delicious comfort food.
The consistency of Japanese Vegetarian Curry is just like the store-bought Japanese curry roux.
It's nothing like any other curries in the world!
This vegan Japanese curry is made with chunks of potatoes and veggies simmered up in a spicy tomato base.
You can cook Vegan Japanese Curry using 17 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegan Japanese Curry
- Prepare 100 g of eggplant.
- It's 150 g of potato.
- You need 1/2 of carrot (or 1 small carrot).
- You need 1 of medium tomato.
- You need 1/2 of medium onion.
- It's 1/2 tsp of chopped ginger.
- You need 1 clove of garlic.
- You need 2 of large okura.
- It's 1/2 cup of vegetable stock.
- You need 1/2 cup of coconut milk.
- It's 1/2 tsp of turmeric.
- You need 1 tsp of curry powder.
- You need 1/2 tsp of cumin.
- It's 1 pinch of salt.
- It's 170 g of extra firm tofu.
- Prepare of parsley (optional).
- You need of cooked rice.
Served over a bed of rice, it makes a perfect hearty fall dinner! Winter Warmin' Potatoes and Carrots Vegan Japanese Curry. There are two noticeable differences between Japanese and Indian curries. Firstly, roux thickened Japanese curry is typically stodgier.
Vegan Japanese Curry step by step
- Wrap the tofu with paper towel to drain water for 20 minutes. Preheat the oven to 450°F..
- Place the sliced tofu to the baking tray and bake them for 25 minutes..
- Chop the ginger and garlic. Slice onion..
- Heat the pot over low to medium heat. Spread the olive oil. Once the pan has heated, add ginger, garlic, and onion. Cook for 5 minutes..
- Peel the carrot. Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture..
- Add the eggplant, potato, carrot, and tomato to the pot. Add the baked tofu, vegetable broth, coconut milk, curry powder, turmeric, cumin, and salt. Cover and boil for 15 minutes..
- Wash okra and cut off the stem. Peel off the streaks near the heather. By peeling off this torso, you can eat the okra's head part deliciously..
- Boil the water. Once the water has boiled, add 1/2 tsp of salt. Add the okura and cook for 3 to 5 minutes. (If you use small okura, boil for only 2 minutes.).
- Drain the okura and set aside. Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!.
Jane said the curry mix was easy to work with but a little bizarre. It pops out of it's plastic tray and looks a bit like a green chocolate bar. We have a lovely little Japanese kitchen not. This Gluten-Free Vegan Japanese Curry is an easy, healthy homemade version of a well-loved classic. This vegan Japanese curry is a more traditional take on our popular Japanese Kabocha Curry recipe.