Vegan Japanese Curry

Vegan Japanese Curry

Warm, comforting, and packed with flavour, this easy Vegan Japanese Curry is a weeknight favorite! Featuring tender cubes of tofu, sweet carrots, and hearty potatoes simmered in a rich, mildly spiced curry sauce, it's the perfect balance of savory and satisfying. Served over a fluffy bed of rice, this plant-based dish delivers all the cozy vibes of traditional Japanese curry, no meat or dairy needed. Ideal for meal prep or a quick dinner fix!

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Serves: 3

Ingredients:

Curry:

• 1 tbsp olive oil
• 1/2 brown onion, diced
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger
• 2 tbsp plain flour
• 3 potatoes, peeled and cubed
• 2 carrots, peeled and cubed
• 1 apple, peeled and diced
• 3 & 1/2 cups vegetable stock
• 2 tbsp Japanese curry powder
• 1 tbsp worcheshire sauce
• 1 tbsp soy milk
• 1 tsp instant decaf coffee
• 3 tbsp tomato paste
• 3 tbsp soy milk
• 200g fried tofu cubes

Other:

• 2 cups uncooked milled rice, rinsed and drained
• 1 spring onion, chopped
• 2 tsp black sesame seeds
• 1 tsp chilli flakes

Preparations:

1. Bring water to a boil in a saucepan and add the rice. Reduce heat to a simmer and cook for 12-15 minutes, or until tender. Remove from heat, drain and allow to rest before fluffing with a fork.


2. Heat olive oil in a saucepan over medium. Add the onion and carrot and sauté for 3-5 minutes or until translucent and the carrots are sweating.


3. Add in the flour, garlic and ginger. Stir well to coat the carrots and onions with flour. Sauté everything for about 1 minute, until very fragrant.


4. Add in the vegetable broth, potatoes, apple, Japanese curry powder, instant coffee, soy sauce and Worcestershire sauce. Heat over high until boiling and reduce the heat to a simmer.


5. Cook for 30 minutes, stirring regularly, or until the carrots and potatoes are fork-tender and the curry sauce has thickened


6. Mix in the tomato paste and soy milk and gently fold through the fried tofu. Cook for a further 3 minutes, or until the tofu is hot and remove from heat.


7. Serve the curry with rice and garnish with spring onion, black sesame seeds and chilli flakes.

 

Watch the video: https://www.youtube.com/embed/ayQHHckrqxk

Source URL: https://chloeevegan.com/recipe/vegan-japanese-curry/

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