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We hope you got insight from reading it, now let’s go back to vegan japanese curry recipe. You can have vegan japanese curry using 17 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Vegan Japanese Curry:
- Take 100 g eggplant
- Get 150 g potato
- Get 1/2 carrot (or 1 small carrot)
- Get 1 medium tomato
- Take 1/2 medium onion
- Prepare 1/2 tsp chopped ginger
- Use 1 clove garlic
- Prepare 2 large okura
- You need 1/2 cup vegetable stock
- You need 1/2 cup coconut milk
- Take 1/2 tsp turmeric
- Provide 1 tsp curry powder
- Take 1/2 tsp cumin
- Take 1 pinch salt
- You need 170 g extra firm tofu
- Provide parsley (optional)
- Take cooked rice
Steps to make Vegan Japanese Curry:
- Wrap the tofu with paper towel to drain water for 20 minutes. - Preheat the oven to 450°F.
- Place the sliced tofu to the baking tray and bake them for 25 minutes.
- Chop the ginger and garlic. Slice onion.
- 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.
- Peel the carrot. - Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture.
- 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.
- 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.
- 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.)
- Drain the okura and set aside. - Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!
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