This vegan Japanese curry is pure consolation in a bowl! Made with chunks of carrots, potatoes, peas and fried tofu in a flavor-packed sauce, it is a scrumptious meal that is tremendous satisfying and straightforward to make!

Bowl of Vegan Japanese Curry with bunch of scallions in the background.

You may discover a whole lot of variation throughout the globe on the subject of curries.

There was a time after I thought curry simply meant any dish that was made with common outdated curry powder. However there’s really SO MUCH MORE to curries. I am somewhat little bit of a collector of vegan curry recipes, and every nation and area has their very own model curry with it is personal distinctive flavors and substances.

Japanese curry is a comfortable stew that is delicate and made with a contact of cozy warming spices. Consolation meals is what involves thoughts after I consider this kind of curry, and that is what I had in thoughts after I developed this vegan Japanese curry recipe.

This recipe, whereas scrumptious, is not completely genuine. It contains all of the flavors of a conventional Japanese curry, however takes just a few shortcuts by way of cooking strategies. This makes it straightforward to arrange and ideal for these weeknights if you’re craving a hearty meal that can heat you up!

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Components You may Want

  • Peanut oil. Be happy to substitute one other high-heat oil, reminiscent of vegetable, coconut, or canola oil.
  • Onion.
  • Carrots.
  • Flour. I’ve solely examined the recipe with all-purpose wheat flour, although I am certain there’s some flexibility right here since we’re simply utilizing it as a thickener. A gluten-free all-purpose mix would most likely work.
  • Garlic.
  • Ginger.
  • Vegetable broth. Use a great high quality broth with plenty of taste. I am an enormous fan of Higher Than Bouillon in seasoned vegetable taste.
  • Potato. The recipe requires a russet potato, however different varieties like pink potatoes, yellow potatoes, and even candy potatoes would work simply tremendous.
  • Apple. Ideally use a candy selection. I used a Fuji.
  • Japanese curry powder. S&B appears to be the commonest model of this. If you cannot discover it, strive utilizing a 50/50 mix of normal curry powder and garam masala.
  • Vegan Worcestershire sauce. Most Worcestershire sauce incorporates anchovy paste, so watch out right here. Annie’s, Edward & Sons and Complete Meals manufacturers are all vegan. It’s also possible to make selfmade vegan Worcestershire sauce fairly simply.
  • Soy sauce. Tamari or liquid aminos might be substituted if wanted.
  • Tomato paste.
  • Frozen peas. Frozen shelled edamame works rather well on this recipe too!
  • Salt & pepper.
  • Cornstarch.
  • Tofu. Additional-firm tofu works greatest. Agency or tremendous agency tofu might be substituted so long as you press it first.
  • Cooked rice.
  • Scallions. Often known as inexperienced onions.
  • Toasted sesame seeds.

Tip: Be happy to change up the veggies on this recipe together with your favorites. Strive inexperienced beans, cauliflower, asparagus and peppers, protecting in thoughts that softer veggies will want much less cook dinner time.

How It is Made

The next is an in depth photograph tutorial on the way to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

  • Begin by sweating diced onion and chopped carrots in some oil. Prepare dinner them for a couple of minutes till they begin to soften.
  • Stir within the flour, minced garlic and grated ginger. Be sure that to stir every thing effectively in order that the flour coats the veggies evenly. Prepare dinner the combination briefly.

Carrots, onions and flour cooking in a pot.

  • Stir in your broth, chopped potato, apple, curry powder, Worcestershire sauce and soy sauce. Convey the combination to a simmer and let it cook dinner till the veggies are smooth and the sauce has thickened a bit.

Tip: Use a fork to pierce a potato and/or carrot slice. It ought to go in simply. If not, let the curry simmer a couple of minutes extra.

Potatoes, apples and carrots simmering in curry sauce.

  • Fry the tofu whereas the curry simmers. Warmth some oil in a skillet, dredge some tofu cubes in cornstarch, then add them to the new oil.
  • Let the tofu items fry for a couple of minutes on both sides, till they’re crispy and golden.

Tip: For extra steerage, see my publish on the way to fry tofu.

Tofu cubes frying in a skillet.

  • Stir the tomato paste and thawed frozen peas into the curry, then let it simmer a minute extra earlier than taking it off of the burner.

Vegan Japanese Curry simmering in a pot.

  • Season the curry with salt and pepper to style, in addition to some further soy sauce if you would like. Regulate every other seasonings to your liking.
  • Divide the fried tofu into bowls and ladle the curry over it. Prime every bowl with a scoop of rice, together with a sprinkle of scallions and sesame seeds.

White wooden surface set with bowl of Vegan Japanese Curry, bunch of scallions and pot.

Leftovers & Storage

If potential, retailer the fried tofu and curry individually to stop the tofu from going soggy. Every element will hold in an hermetic container within the fridge for 3 to 4 days.

Vegan Japanese curry might be reheated in a saucepan on the range or within the microwave. The easiest way to reheat the tofu is by putting the items beneath a sizzling broiler for a couple of minutes on both sides, till they start to crisp again up.

Often Requested Questions

Can this curry be made gluten-free?

I feel so! Your greatest wager would most likely be to exchange the wheat flour with an all-purpose gluten-free mix (which I have never tried). You may additionally want to make use of gluten-free tamari and ensure your Worcestershire sauce is gluten-free (Edward & Sons is).

Is Japanese curry spicy?

No. Japanese curry powder could be very delicate. Be happy so as to add some sizzling sauce or a little bit of cayenne pepper for those who favor a spicier curry.

Extra Vegan Japanese-Impressed Recipes

Like this recipe? In that case, please cease again and go away me a evaluation and ranking under for those who strive it! Additionally you’ll want to comply with me on Fb, Pinterest or Instagram, or subscribe to my e-newsletter for extra recipes like this one!

Bowl of Vegan Japanese Curry with rice, scallions and sesame seeds.

Vegan Japanese Curry with Fried Tofu

This vegan Japanese curry is pure consolation in a bowl! Made with chunks of carrots, potatoes, peas and fried tofu in a flavor-packed sauce, it is a scrumptious meal that is tremendous satisfying and straightforward to make!

Components

For the Curry

  • 1
    tablespoons
    peanut oil
  • 1
    giant onion,
    diced
  • 2
    medium carrots,
    chopped
  • 2
    tablespoons
    all-purpose flour
  • 3
    garlic cloves,
    minced
  • 1 ½
    teaspoons
    freshly grated ginger
  • 4
    cups
    vegetable broth
  • 1
    giant russet potato,
    scrubbed and diced
  • 1
    apple
    (I used a Fuji apple), peeled and finely diced
  • 2
    tablespoons
    Japanese curry powder,
    or to style (Notes 1 and a couple of)
  • 1
    tablespoon
    vegan Worcestershire sauce
  • 1
    tablespoon
    soy sauce,
    plus extra to style
  • 3
    tablespoons
    tomato paste
  • 1 ½
    cups
    frozen peas,
    thawed
  • Salt and pepper,
    to style

For the Fried Tofu

  • 3
    tablespoons
    peanut oil,
    plus extra as wanted
  • ¼
    cup
    cornstarch
  • 8
    ounces
    tremendous agency tofu,
    lower into ½-inch cubes

For Serving

  • Cooked rice
  • Chopped scallions
  • Toasted sesame seeds

Directions

  1. To make the curry, begin by coating the underside of a giant pot with the oil and putting it over medium warmth. Give the oil a minute to warmth up, then add the onion and carrots.

  2. Sweat the veggies for about 5 minutes, stirring incessantly, till they start to melt.

  3. Stir within the flour, garlic and ginger. Stir effectively to coat the carrots and onions with flour. Sauté every thing for about 1 minute, till very aromatic.

  4. Stir within the broth, potato, apple, curry powder, Worcestershire sauce, and soy sauce. Elevate the warmth and convey the sauce to a low boil.

  5. Decrease the warmth and permit the curry to simmer for about 20 minutes, till the carrots and potatoes are fork tender and the curry sauce has thickened.

  6. Fry the tofu whereas the curry simmers. First, fill a small bowl with the cornstarch.

  7. Generously coat the underside of a medium skillet with the oil and place it over medium warmth.

  8. Whereas the oil heats up, place just a few tofu cubes within the cornstarch and gently roll them round to coat them. Switch the tofu cubes to the skillet and repeat till all of the tofu has been added. Watch out to keep away from the tofu cubes touching one another.

  9. Fry the tofu for about 4 minutes on both sides, till the items are golden brown and crispy, then take away them from the skillet and place them on a wire rack to empty.

  10. When the curry has completed simmering stir within the tomato paste and peas. Let it simmer for only a minute extra to warmth up the peas.

  11. Take away the curry from warmth and season the sauce with salt and pepper to style. Regulate every other seasonings to your liking.

  12. Divide the tofu into bowls and ladle the curry overtop. Serve every bowl with rice and high with sesame seeds and scallions.

Recipe Notes

  1. If you cannot discover Japanese curry powder, strive a mix of garam masala and common (English) curry powder.
  2. Two tablespoons provides you with a comparatively delicate curry. You can begin with 1 tablespoon for those who favor it very delicate, or use as a lot as 4 tablespoons. Begin with much less for those who’re uncertain, then taste-test and add extra when the curry has virtually completed simmering.
  3. Vitamin data doesn’t embrace rice.

Vitamin Details

Vegan Japanese Curry with Fried Tofu

Quantity Per Serving

Energy 425
Energy from Fats 167

% Day by day Worth*

Fats 18.6g29%

Saturated Fats 3g15%

Sodium 716mg30%

Potassium 625mg18%

Carbohydrates 46.9g16%

Fiber 8.5g34%

Sugar 18.2g20%

Protein 13.6g27%

Calcium 93mg9%

Iron 4mg22%

* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.

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