Vegan Japanese Curry
This simple and delicious vegan Japanese curry is a delight to your tastebuds and takes just 30 minutes to make. A wonderful addition to your meal rotation.
Servings: 4 people
Calories: 336kcal
Ingredients
- 4 tablespoon non-dairy butter (sub with olive oil)
- 4 oz uncooked soy curls, rehydrated in vegetable broth, excess liquid drained before starting
- 1 sweet onion, diced
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon pepper, more or less to taste
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoon Japanese curry powder
- ½ tablespoon garam masala
- ½ teaspoon five spice powder
- ¼ teaspoon cayenne pepper, more or less to taste
- ⅛ teaspoon dried sage
- zest from ½ orange
- 1 bay leaf
- 4 tablespoon all purpose flour (sub with gluten free 1:1 if needed)
- 4-5 cups vegetable broth (can sub with water)
- 1 large yukon gold potato, peeled, cut into 1 inch chunks
- 1 large carrot, peeled, cut into 1 inch chunks
- 1 small Fuji apple, peeled, seeded, diced small
- 1 tablespoon vegan Worcestershire sauce
- 1 tbsp agave (or maple syrup)
- 1 tablespoon ketchup
- 1 tablespoon low sodium soy sauce
Instructions
- In a large skillet, over medium heat, add the non-dairy butter and let melt. Add the rehydrated soy curls and cook, stirring occasionally for about 3 minutes, careful not to burn. Add the onions, salt, and pepper. Saute until the onions are softened, about 3 minutes.*Note: If you don't like the taste soy curls can give the entire dish, you may want to remove them after the 3 minutes and set aside, then proceed and add them back in the last 3 minutes of cooking.
- Add in garlic and ginger, stir together and cook for 30 seconds. Add in curry powder, garam masala, 5 spice powder, cayenne pepper, dried sage, orange zest and bay leaf. Stir together and cook for 30 seconds.
- Add the flour evenly across the top and stir together until you see no flour remaining. Add the broth and stir everything together. Add potatoes, carrots, and apple. Add Worcestershire, agave, ketchup and soy sauce. Stir together. Bring to a simmer, then reduce heat to low. Cover and cook for about 10-15 minutes. Potatoes and carrots should be softened, but not falling apart.
- Remove bay leaf. Taste and season with more salt and pepper if desired. Serve with rice.
Video
Notes
*Nutritional facts are only estimates. Please utilize your own brands for accuracy.
Nutrition
Serving: 0.25dish | Calories: 336kcal | Carbohydrates: 36g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 1427mg | Potassium: 379mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3659IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 1mg