Vegan Japanese Curry
User Reviews
5.0
9 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
6 servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
Japanese-Western Fusion
Vegan Japanese Curry
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This Vegan Japanese Curry rice from scratch comes together in about an hour. Although meatless and rouxless, it's thick and hearty with an addictive medley of textures, spices, and umami that will have everyone going back for seconds.
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Ingredients
Curry Ingredients
- 2 ½ cups water
- 10 grams konbu
- 12 grams dried shiitake mushrooms (2 mushrooms)
- 400 grams potatoes (peeled and cut into 1-inch chunks)
- 225 grams carrots (peeled and cut into ½-inch chunks)
- 225 grams button mushrooms (cleaned and halved)
- 225 grams maitake mushrooms (shredded)
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 440 grams cooked chickpeas (439 gram can)
- 100 grams shelled edamame
Curry Base
- 400 grams onion
- 200 grams carrot
- 30 grams garlic
- 25 grams ginger
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 tablespoons vegetable oil
- 30 grams Japanese curry powder (~¼ cup)
- 2 tablespoons brown sugar
- 2 teaspoons cocoa powder
- ¼ cup soy sauce
- 3 tablespoons ketchup
Instructions
- To make the mushroom stock, add the konbu and dried shiitake mushrooms to 2 ½ cups of water and soak until the ingredients are rehydrated (1-2 hours). When the stock is ready, discard the konbu. Lightly squeeze the shiitake and then trim the tough stems off. Slice the shiitake and set them aside.
- Put the potatoes and carrots for the curry into a microwave-safe bowl, add a tablespoon of water and cover with a lid. Put the bowl in a microwave oven and cook the vegetables at 800 watts for 5-6 minutes. Use a toothpick to test a few veggies to see if they're cooked. You can also cook these on the stove in a pot of water.
- For the curry base, roughly chop the onion, carrot, garlic, and ginger and put them in a food processor or blender. Puree the aromatics, scraping down the sides a few times until the mixture is smooth and the consistency of wet applesauce.
- Heat a large heavy-bottomed pot over medium heat until hot. Add 2 tablespoons of oil and the Shiitake, Button, and Maitake mushrooms. Add ½ teaspoon of salt and saute the mushrooms until they're golden brown. This will take 10 to 12 minutes. Remove the mushrooms from the pan and set them aside.
- Add the pureed onion and carrot mixture along with ¼ teaspoon of baking and ¼ teaspoon of salt and cook the mixture down until most of the excess liquid has evaporated and it forms a thick paste. This will take about 10 minutes.
- Add 2 tablespoons of vegetable oil to the pot and then fry the aromatic paste until it's caramel brown and shiny (about 3 minutes).
- Add the curry powder, sugar, and cocoa powder and quickly mix this into the vegetable paste to toast the spices. Be careful not to burn the mixture.
- Deglaze the pan with the soy sauce and ketchup, scraping up any browned fond from the bottom of the pot.
- Dump the can of chickpeas along with any liquid into the curry and add the shiitake mushrooms stock, cooked carrots and potatoes, and the sauteed mushrooms. Stir the mixture together and bring to a boil. Reduce the heat to maintain a gentle simmer and cook the ingredients together until the curry has thickened (about 15 minutes). If it gets too thick, just add some water.
- Finish the vegan Japanese curry with the edamame and serve with cooked short-grain rice.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
52g
(17%)
Protein
15g
(30%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
1025mg
(43%)
Potassium
1088mg
(31%)
Fiber
13g
(52%)
Sugar
17g
(34%)
Vitamin A
11963IU
(239%)
Vitamin C
15mg
(17%)
Calcium
134mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 1025mg | 43% |
| Potassium | 1088mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
| Vitamin A | 11963IU | 239% |
| Vitamin C | 15mg | 17% |
| Calcium | 134mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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