Vegan Japanese Curry in Instant Pot (saucepan option)

Name: Vegan Japanese Curry in Instant Pot (saucepan option)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 2 tsp oil; 1/2 onion; 4 cloves of garlic; 1 tbsp finely chopped ginger; 1 tbsp flour; 2 to 3 tsp garam masala; 3/4 tsp Turmeric; 1 1/4 cup chopped carrots; 1 large potato cubed; 15 oz can chickpeas; 2 tsp tomato paste or Ketchup; 2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce; 2 cups water; 3/4 tsp salt; 3 tbsp applesauce; 1/3 cup peas; scallions

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4.9

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
209 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Vegan Japanese Curry in Instant Pot (saucepan option)

Danielle Hudson

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Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, nutfree Recipe. Can be glutenfree, , oilfreesoyfree

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Ingredients

Servings

2 tsp oil divided
1/2 onion thinly sliced
4 cloves of garlic finely chopped, or 1 tbsp mined
1 tbsp finely chopped ginger
1 tbsp flour (use rice flour for glutenfree)
2 to 3 tsp garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
3/4 tsp Turmeric
1 1/4 cup chopped carrots
1 large potato cubed
15 oz can chickpeas drained, or 1.5 cups cooked
2 tsp tomato paste or Ketchup
2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce or use coconut aminos for soyfree
2 cups water
3/4 tsp salt
3 tbsp applesauce or grated apple
1/3 cup peas
scallions pickled radish, pickled ginger and rice for serving

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Instructions

Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.
Add the garlic and ginger and mix in. Cook for half a minute.
Move the onions to the side. Add 1 tsp more oil to the pot, add the flour and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long. Add the spices and mix them in. (Add a pinch of thyme and sage for additional depth of Japanese curry flavor if using Indian garam masala)
Add the veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Cancel Saute
Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.
Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions.

Notes

Saucepan: Follow step 1 to 4 in a saucepan over medium heat (Use 2.5 cups of water instead of 2). Partially cover and cook for 12 to 14 minutes. Check if the veggies are tender. Add in the applesauce, peas and continue to simmer over medium-low heat for a few minutes. Taste and adjust carefully.
Oil-free: Saute the onions in 1/4 cup veggie broth. Dry roast the flour on a separate skillet for 2 to 3 minutes, until fragrant. Add the flour later with the spices. You an also use starch as a thickener.
Nutrition is 1 of 4 serves, does not include rice

Nutrition Information

Show Details

Calories 209kcal (10%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 5g (8%) Sodium 592mg (25%) Potassium 603mg (17%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 6835IU (137%) Vitamin C 15.8mg (18%) Calcium 82mg (8%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 209 kcal

% Daily Value*

Calories	209kcal	10%
Carbohydrates	33g	11%
Protein	9g	18%
Fat	5g	8%
Sodium	592mg	25%
Potassium	603mg	13%
Fiber	9g	36%
Sugar	4g	8%
Vitamin A	6835IU	137%
Vitamin C	15.8mg	18%
Calcium	82mg	8%
Iron	3.8mg	21%