Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, vegan japanese curry. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Delicious plant-based foods made from the cleanest ingredients. Heart-Healthy & Fiber-Rich Vegan Meals With Macro-Balance In Mind. We love making Japanese curry, and we've had several iterations of Vegan Japanese Curry here on Vegan Miam.
Vegan Japanese Curry is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Vegan Japanese Curry is something that I’ve loved my whole life.
To get started 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 cook that.
The ingredients needed to make Vegan Japanese Curry:
- Get 100 g eggplant
- Make ready 150 g potato
- Prepare 1/2 carrot (or 1 small carrot)
- Make ready 1 medium tomato
- Get 1/2 medium onion
- Get 1/2 tsp chopped ginger
- Get 1 clove garlic
- Make ready 2 large okura
- Make ready 1/2 cup vegetable stock
- Take 1/2 cup coconut milk
- Make ready 1/2 tsp turmeric
- Make ready 1 tsp curry powder
- Make ready 1/2 tsp cumin
- Get 1 pinch salt
- Prepare 170 g extra firm tofu
- Prepare 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. Vegan Japanese Curry made in Instant Pot Pressure cooker.
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!
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 with this exceptional food vegan japanese curry recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
