Vegan Japanese Curry
Vegan Japanese Curry

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan japanese curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

We love making Japanese curry, and we've had several iterations of Vegan Japanese Curry here on Vegan Miam. This vegan Japanese curry is a more traditional take on our popular Japanese Kabocha Curry recipe. We've substituted potatoes for the slightly seasonal kabocha squash, making this a more accessible and year-round vegan Japanese curry.

Vegan Japanese Curry is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Vegan Japanese Curry is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have 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. Get 100 g eggplant
  2. Make ready 150 g potato
  3. Take 1/2 carrot (or 1 small carrot)
  4. Take 1 medium tomato
  5. Get 1/2 medium onion
  6. Prepare 1/2 tsp chopped ginger
  7. Prepare 1 clove garlic
  8. Prepare 2 large okura
  9. Take 1/2 cup vegetable stock
  10. Take 1/2 cup coconut milk
  11. Prepare 1/2 tsp turmeric
  12. Make ready 1 tsp curry powder
  13. Get 1/2 tsp cumin
  14. Take 1 pinch salt
  15. Prepare 170 g extra firm tofu
  16. Take parsley (optional)
  17. Prepare cooked rice

Japanese Vegetarian Curry is a recipe requested by a reader. The consistency is just like the store-bought Japanese curry roux. It's nothing like Indian curry or any other curries in the world! Vegan Japanese Curry made in Instant Pot Pressure cooker.

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!

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. This Japanese Veggie Curry is amazingly good and. Japanese curry is a totally different flavor profile. 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.

So that’s going to wrap this up for this exceptional food vegan japanese curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!