Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, vegan japanese curry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Vegan Japanese Curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Vegan Japanese Curry is something that I’ve loved my entire life. They are fine and they look wonderful.
Plant-based food made with the simplest ingredients for a taste you'll love. Plant-based food made from ingredients you know and a taste you'll love. We love making Japanese curry, and we've had several iterations of Vegan Japanese Curry here on Vegan Miam.
To begin with this recipe, we have to prepare a few components. You can cook vegan japanese curry using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Vegan Japanese Curry:
- Make ready 100 g eggplant
- Get 150 g potato
- Make ready 1/2 carrot (or 1 small carrot)
- Get 1 medium tomato
- Take 1/2 medium onion
- Make ready 1/2 tsp chopped ginger
- Get 1 clove garlic
- Take 2 large okura
- Take 1/2 cup vegetable stock
- Make ready 1/2 cup coconut milk
- Take 1/2 tsp turmeric
- Make ready 1 tsp curry powder
- Get 1/2 tsp cumin
- Take 1 pinch salt
- Prepare 170 g extra firm tofu
- Take parsley (optional)
- Get cooked rice
This vegan Japanese curry is made with chunks of potatoes and veggies simmered up in a spicy tomato base. Served over a bed of rice, it makes a perfect hearty fall dinner! We order a fair amount of Japanese takeout in my house, and usually some type of veggie sushi is the main attraction. Japanese curry is a totally different flavor profile.
Instructions to make Vegan Japanese Curry:
- 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!
Though it might feel like "cheating," there are vegan curry roux products that make it super quick and easy to throw together a Japanese curry. I will absolutely use this technique for the tofu katsu - great idea to grill it like that - but I will use a Japanese curry roux. Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. It is starting to warm up, but I love a bowl of spiced up veggie filled curry or soup any day.
So that’s going to wrap this up for this exceptional food vegan japanese curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
