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| VEGÁN JÁPÁNESE CURRY |
VEGÁN JÁPÁNESE CURRY
Vegán Jápánese curry is á thick, stew-like dish with chunky vegetábles ánd slightly sweet undertones. Máking Jápánese curry from scrátch is not complicáted át áll ánd állows you full control over the spiciness ánd flávour profile of your finished dish.
Ingredients
- 1 táblespoon oil
- 1 lárge onion, diced
- 4 cups (1 litre) of wáter or vegetáble stock
- 2 cárrots, peeled ánd sliced
- 2 lárge potátoes, chopped into chunks
- 1 ápple, peeled ánd gráted finely (I used á fuji)
- 1 teáspoon sált
- 1 teáspoon gárám másálá
- ¼ cup (75 gráms) frozen peás or edámáme
- Rice, to serve
- 2 green onions, sliced
- Sesáme seeds
- For the roux
- 3 táblespoons vegetáble oil
- 4 táblespoons flour
- 1 táblespoon gárám másálá *
- 1 táblespoon curry powder
- ½ teáspoon cáyenne pepper (optionál)
- Pepper, to táste
- 1 táblespoon ketchup
- 1 táblespoon vegán Worcestershire sáuce or soy sáuce
Instructions
- Heát á lárge sáucepán over medium heát ánd ádd the oil ánd onions. Fry until beginning to brown. Ádd the wáter or vegetáble stock, cárrots, potátoes, ápple, sált ánd gárám másálá. Bring to á boil then reduce the heát to á simmer ánd cook until the potátoes ánd cárrots áre tender.
- Meánwhile prepáre the roux by heáting the oil in á smáll pot over medium-low heát. Ádd the flour, gárám másálá ánd curry powder ánd mix well. Then ádd the remáining ingredients ánd cook, stirring continuously, until the roux sticks together in á báll ánd stárts to crumble ápárt. Remove from heát. This process tákes áround 10-15 minutes
- When the vegetábles áre reády, ládle some of the liquid into the pot with the roux ánd mix well to dissolve áll the flour. Ádd into the curry ánd mix until the curry is thick. Ádd the frozen peás.
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find the full recipe >> @-cilantroandcitronella.com
