Vegan Japanese Curry

Vegan Japanese curry is a thick, stew-like dish with chunky vegetables and slightly sweet undertones. It’s incredibly easy to make and immensely satisfying, especially on a chilly autumn or winter evening. Making Japanese curry from scratch is not complicated at all and allows you full control over the spiciness and flavour profile of your finished dish.

I served my vegan Japanese curry with some pickled vegetables, they were a good contrast to the sweet apple and spices. I didn’t bother going to Dong Fang to get some special Japanese pickled vegetables but rather quick pickled some radishes and ginger while the curry was cooking.

For the pickled radishes simply cover them with a mixture of two parts vinegar to one part sugar and a pinch of salt. Set aside to pickle.

For the pickled ginger, first boil thinly sliced ginger for 5 minutes to remove some of the bite, drain and cover with them with the same vinegar-sugar-salt mixture. I also added a couple drops of natural beet food colouring for the typical pink colour of pickled ginger.

VEGAN JAPANESE CURRY RECIPE
Vegan Japanese curry is a thick, stew-like dish with chunky vegetables and slightly sweet undertones. Making Japanese curry from scratch is not complicated at all and allows you full control over the spiciness and flavour profile of your finished dish.



INGREDIENTS :

For the vegan Japanese curry

• 1 tablespoon oil
• 1 large onion, diced
• 4 cups (1 litre) of water or vegetable stock
• 2 carrots, peeled and sliced
• 2 large potatoes, chopped into chunks
• 1 apple, peeled and grated finely (I used a fuji)
• 1 teaspoon salt
• 1 teaspoon garam masala
• ¼ cup (75 grams) frozen peas or edamame
• Rice, to serve
• 2 green onions, sliced
• Sesame seeds

For the roux

• 3 tablespoons vegetable oil
• 4 tablespoons flour
• 1 tablespoon garam masala *
• 1 tablespoon curry powder
• ½ teaspoon cayenne pepper (optional)
• Pepper, to taste
• 1 tablespoon ketchup
• 1 tablespoon vegan Worcestershire sauce or soy sauce

INSTRUCTIONS :

1. Heat a large saucepan over medium heat and add the oil and onions. Fry until beginning to brown. Add the water or vegetable stock, carrots, potatoes, apple, salt and garam masala. Bring to a boil then reduce the heat to a simmer and cook until the potatoes and carrots are tender.
2. Meanwhile prepare the roux by heating the oil in a small pot over medium-low heat. Add the flour, garam masala and curry powder and mix well. Then add the remaining ingredients and cook, stirring continuously, until the roux sticks together in a ball and starts to crumble apart. Remove from heat.
3. When the vegetables are ready, ladle some of the liquid into the pot with the roux and mix well to dissolve all the flour. Add into the curry and mix until the curry is thick. Add the frozen peas.
4. Serve the curry with rice and pickled vegetables on the side, if desired. Sprinkle with sliced green onion and sesame seeds.

*I mix my own garam masala and curry powder and I don’t use any chili. Commercial spice mixes are often spicy so you may want to omit the cayenne pepper if that’s the case.

Recipe Adapted : Vegan Japanese Curry @ cilantroandcitronella