Vegan Japanese Curry
Vegan Japanese Curry

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan japanese curry. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Vegan Japanese Curry is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Vegan Japanese Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.

Vegan Adaptable This vegetarian Japanese curry is loaded with thick, meaty slices of king oyster mushrooms and colorful chunky vegetables such as kabocha, eggplant, and asparagus. 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.

To begin with this particular recipe, we must first prepare a few components. You can cook vegan japanese curry using 17 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Japanese Curry:
  1. Take 100 g eggplant
  2. Prepare 150 g potato
  3. Make ready 1/2 carrot (or 1 small carrot)
  4. Get 1 medium tomato
  5. Take 1/2 medium onion
  6. Make ready 1/2 tsp chopped ginger
  7. Prepare 1 clove garlic
  8. Get 2 large okura
  9. Make ready 1/2 cup vegetable stock
  10. Prepare 1/2 cup coconut milk
  11. Prepare 1/2 tsp turmeric
  12. Take 1 tsp curry powder
  13. Prepare 1/2 tsp cumin
  14. Get 1 pinch salt
  15. Take 170 g extra firm tofu
  16. Make ready parsley (optional)
  17. Prepare cooked rice

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! 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.

Instructions to make Vegan Japanese Curry:
  1. Wrap the tofu with paper towel to drain water for 20 minutes. - Preheat the oven to 450°F.
  2. Place the sliced tofu to the baking tray and bake them for 25 minutes.
  3. Chop the ginger and garlic. Slice onion.
  4. 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.
  5. Peel the carrot. - Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture.
  6. 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.
  7. 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.
  8. 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.)
  9. Drain the okura and set aside. - Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!

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! 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.

So that is going to wrap it up with this exceptional food vegan japanese curry recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!