Vegan Japanese Curry. 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.
With homemade Japanese curry roux, this dish is no doubt our family's favorite for a bright and flavorful dinner!
Japanese Vegetarian Curry is a recipe requested by a reader.
The consistency is just like the store-bought Japanese curry roux.
You can cook Vegan Japanese Curry using 17 ingredients and 9 steps. Here is how you cook it.
Ingredients of Vegan Japanese Curry
- You need 100 g of eggplant.
- Prepare 150 g of potato.
- It's 1/2 of carrot (or 1 small carrot).
- You need 1 of medium tomato.
- Prepare 1/2 of medium onion.
- Prepare 1/2 tsp of chopped ginger.
- Prepare 1 clove of garlic.
- Prepare 2 of large okura.
- You need 1/2 cup of vegetable stock.
- It's 1/2 cup of coconut milk.
- Prepare 1/2 tsp of turmeric.
- Prepare 1 tsp of curry powder.
- You need 1/2 tsp of cumin.
- You need 1 pinch of salt.
- Prepare 170 g of extra firm tofu.
- Prepare of parsley (optional).
- Prepare of cooked rice.
It's nothing like Indian curry or any other curries in the world! Thick and tasty vegan Japanese curry made from scratch using a dutch oven - gluten-free recipe! 日本語は、 こちら から。 Curry, needless to say, is originally from India, but it has taken such deep roots in Japan that it's ranked as one of the most popular foods among the Japanese. Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner.
Vegan Japanese Curry instructions
- 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!.
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. This Gluten-Free Vegan Japanese Curry is an easy, healthy homemade version of a well-loved classic. Ever since I got back from our last trip I've been working on perfecting one of my favorite dishes. My Vegan Japanese Curry recipe has always been a favorite, but with winter upon us and squash season in full swing I decided to make an alteration and replace potatoes with kabocha squash.