Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vegan japanese curry. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vegan Japanese Curry is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Vegan Japanese Curry is something that I’ve loved my whole life. They’re fine and they look wonderful.

Japanese curry powder is much more complex flavored compared to regular curry powder, and is This Vegan Japanese Curry is just so delicious, and it's quick and easy to make. Making your own homemade vegan Japanese curry is surprisingly simple and immensely satisfying. With its rich, hearty flavors and chunky vegetables; this is humble and delicious comfort food.

To begin with this recipe, we have to prepare a few ingredients. You can cook vegan japanese curry using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vegan Japanese Curry:

1. Make ready 100 g eggplant
2. Take 150 g potato
3. Prepare 1/2 carrot (or 1 small carrot)
4. Prepare 1 medium tomato
5. Take 1/2 medium onion
6. Take 1/2 tsp chopped ginger
7. Make ready 1 clove garlic
8. Take 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. Take 1/2 tsp cumin
14. Take 1 pinch salt
15. Take 170 g extra firm tofu
16. Take parsley (optional)
17. Get cooked rice

There are two noticeable differences between Japanese and Indian curries. Firstly, roux thickened Japanese curry is typically stodgier. 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. Vegan Adaptable This vegetarian Japanese curry is loaded with thick, meaty slices of king oyster mushrooms and colorful chunky vegetables such as kabocha.

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!

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! This Gluten-Free Vegan Japanese Curry is an easy, healthy homemade version of a well-loved classic. Vegan Japanese Curry is a plant-based take on one of the most popular dishes in Japan. This curry is all about balance - there's no single spice that stands out - but the aroma is intoxicating and.

So that’s going to wrap it up for this special food vegan japanese curry recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!