Simple Way to Prepare Gordon Ramsay Vegan Japanese Curry

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, vegan japanese curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

This vegan Japanese curry is a more traditional take on our popular Japanese Kabocha Curry recipe. We've substituted potatoes for the slightly seasonal kabocha squash, making this a more accessible and year-round vegan Japanese curry. Japanese curries are incredibly popular in Taiwan and were a staple of my childhood. Add in garlic and ginger and fry for another minute.

Vegan Japanese Curry is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vegan Japanese Curry is something which I have loved my whole life. They’re fine and they look wonderful.

To get started 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 cook it.

The ingredients needed to make Vegan Japanese Curry:

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

Making Japanese curry from scratch is not complicated at all and allows you full control over the spiciness and flavour profile of your finished dish. I love Japanese-style curry because it's sweeter and less intense than your traditional Indian curries. I don't mean this in a negative way, but it's a bit like curry for kids. You can have a lot of this curry and it is super-addictive.

Instructions 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!

I don't mean this in a negative way, but it's a bit like curry for kids. You can have a lot of this curry and it is super-addictive. Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. A vegan spin on a traditional Japanese dish that is fairly straight forward, and loved by everyone.

So that is going to wrap it up for this exceptional food vegan japanese curry recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!