//]]> Steps to Make Favorite Vegan Japanese Curry | Make Your Favorite Restaurant Dishes At Home!

27/10/2020 00:53

Steps to Make Favorite Vegan Japanese Curry

by Hattie Roberson

Vegan Japanese Curry
Vegan Japanese Curry

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegan japanese curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan Japanese Curry is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Vegan Japanese Curry is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook vegan japanese curry using 17 ingredients and 9 steps. Here is how you can achieve it.

 

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The ingredients needed to make Vegan Japanese Curry:
  1. Take 100 g eggplant
  2. Get 150 g potato
  3. Get 1/2 carrot (or 1 small carrot)
  4. Prepare 1 medium tomato
  5. Make ready 1/2 medium onion
  6. Prepare 1/2 tsp chopped ginger
  7. Take 1 clove garlic
  8. Get 2 large okura
  9. Prepare 1/2 cup vegetable stock
  10. Prepare 1/2 cup coconut milk
  11. Prepare 1/2 tsp turmeric
  12. Take 1 tsp curry powder
  13. Get 1/2 tsp cumin
  14. Make ready 1 pinch salt
  15. Make ready 170 g extra firm tofu
  16. Make ready parsley (optional)
  17. Take cooked rice


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Steps to make Vegan Japanese Curry:
  1. Wrap the tofu with paper towel to drain water for 20 minutes. - Preheat the oven to 450°F.
  2. Place the sliced tofu to the baking tray and bake them for 25 minutes.
  3. Chop the ginger and garlic. Slice onion.
  4. 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.
  5. Peel the carrot. - Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture.
  6. 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.
  7. 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.
  8. 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.)
  9. Drain the okura and set aside. - Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!

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