Vegan Japanese Curry
Vegan Japanese Curry

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how 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 well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vegan Japanese Curry is something that I’ve loved my entire life. They are nice 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 have to prepare a few ingredients. You can cook vegan japanese curry using 17 ingredients and 9 steps. Here is how you cook it.

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

Steps 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’s going to wrap this up for this exceptional food vegan japanese curry recipe. Thank you very 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!