Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan japanese curry. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Learn how to easily put together delicious meat-free, dairy-free and egg-free recipes. Lose weight, drastically improve your health and find more compassion for the animals Check Out Vegan Japanese On eBay. 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 current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Vegan Japanese Curry is something that I’ve loved my entire life.
To begin with this particular recipe, we must 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:
- Get 100 g eggplant
- Get 150 g potato
- Take 1/2 carrot (or 1 small carrot)
- Make ready 1 medium tomato
- Get 1/2 medium onion
- Prepare 1/2 tsp chopped ginger
- Get 1 clove garlic
- Get 2 large okura
- Prepare 1/2 cup vegetable stock
- Prepare 1/2 cup coconut milk
- Get 1/2 tsp turmeric
- Prepare 1 tsp curry powder
- Prepare 1/2 tsp cumin
- Prepare 1 pinch salt
- Get 170 g extra firm tofu
- Make ready 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. Well, this one is nothing like the curry I enjoyed at Komaki, but it's still delicious.
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!
We order a fair amount of Japanese takeout in my house, and usually some type of veggie sushi is the main attraction. Well, this one is nothing like the curry I enjoyed at Komaki, but it's still delicious. The sauce is extra thick, perfect with a generous portion of short grain rice alongside. Your kitchen will smell like heaven. Winter Warmin' Potatoes and Carrots Vegan Japanese Curry.
So that’s going to wrap this up with this exceptional food vegan japanese curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
