Description
This Vegan Japanese Curry is thickened with a curry roux, made with hearty vegetables like potatoes and mushrooms, and lightly sweetened with grated apple. Serve over rice with our tofu katsu for the best restaurant-style Japanese meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 teaspoon salt
- 6 oz shiitake mushrooms, sliced
- 4 cloves garlic, chopped
- 2 teaspoons ginger, grated
- 4 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 tablespoons Japanese curry powder (S&B brand)
- 1 tablespoon garam masala
- 2 medium carrots, sliced
- 2 russet potatoes, cubed
- 1 fuji apple, grated
- 4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Add the chopped onion and salt and cook, occasionally stirring, until onions brown, about 8 minutes.
- Add in the mushrooms, garlic, and ginger and cook for another 4-5 minutes, until the mushrooms start to brown.
- Add in the vegan butter and allow it to melt.
- Stir in the flour, curry powder, and garam masala. Continue mixing over medium heat for 2-3 minutes until darker in color and fragrant.
- Add in the carrots, potatoes, and grated apple. Mix everything then gradually pour in the water. Once everything is mixed together, bring it to a boil.
- Turn the heat to low, and simmer until the potato is cooked through, about 10-15 minutes.
- Stir in the soy sauce and ketchup and taste for seasoning. Add more soy sauce or salt if you want it saltier. Add a pinch of sugar if you want it sweeter.
- Serve with rice and tofu katsu, and enjoy!
Notes
- The curry will thicken overtime in the fridge.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: Japanese
