Step-by-Step Guide to Make Any-night-of-the-week Vegan Japanese Curry
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, How to Make Award-winning Vegan Japanese Curry. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Vegan Japanese Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan Japanese Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vegan Japanese Curry is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vegan Japanese Curry estimated approx 50 mins.
To get started with this recipe, we have to prepare a few components. You can cook Vegan Japanese Curry using 17 ingredients and 9 steps. Here is how you can achieve that.
In Japan, people uses curry roux, which is a concentrated solid of flour, oil, spices, and seasonings. Japanese people puts plenty of vegetables such as carrots, potatoes and onions. Today I use spices instead of curry roux, but since the vegetables used are Japanese-style, I named them Japanese curry!
I posted another turmeric curry recipe, which is made only onion, cauliflower, and chickpeas. ( Coconut Cauliflower Turmeric Curry ) I want you to compare those curry recipe!
If you want to see more recipes, check my blog (kichi.life/recipes/ ) or Instagram! @kichi.vegan_life
Ingredients and spices that need to be Get to make Vegan Japanese Curry:
- 100 g eggplant
- 150 g potato
- 1/2 carrot (or 1 small carrot)
- 1 medium tomato
- 1/2 medium onion
- 1/2 tsp chopped ginger
- 1 clove garlic
- 2 large okura
- 1/2 cup vegetable stock
- 1/2 cup coconut milk
- 1/2 tsp turmeric
- 1 tsp curry powder
- 1/2 tsp cumin
- 1 pinch salt
- 170 g extra firm tofu
- parsley (optional)
- cooked rice
Steps 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!
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So that is going to wrap it up for this exceptional food How to Prepare Homemade Vegan Japanese Curry. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!