Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a unique dish, vegan japanese curry. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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. Japanese curry powder is much more complex flavored compared to regular curry powder, and is more closer to. Making your own homemade vegan Japanese curry is surprisingly simple and immensely satisfying.

Vegan Japanese Curry is one of the most favored of current trending foods on earth. 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 which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. 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:

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

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. 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!

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!

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. This Gluten-Free Vegan Japanese Curry is an easy, healthy homemade version of a well-loved classic. Instead of starting with a masala paste like Indian curries, the British-influenced Japanese curry starts with a roux, which.

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