Vegan Japanese Curry

Ingredients

• 4-5 cups water
• 3 potatoes
• 2 carrots
• 1 big sweet yellow onion, minced
• 5-6 mushrooms, any kind
• 1 sweet apple, grated (or 1/2 cup applesauce)
• 3-4 garlic cloves, peeled and minced
• 3-4 tbsp curry powder
• 3 tbsp soy sauce
• 2-3 tbsp sugar, maple syrup, or agave
• 2 tbsp neutral flavored oil
• 1 tbsp tahini or peanut butter
• ½ tbsp rice vinegar
• ½-1 tbsp nutritional yeast (optional)
• 1-2 tsp sesame oil (optional)
• as needed cornstarch slurry (1:1 ratio cornstarch to water)
• to taste salt
• as needed green onions for garnish

Optional Ingredients

• ¼ cup dry TVP or soy curls, soaked and drained
• 2 tsp MSG

Instructions

1. 11.Heat pan and add oil. Add onions and sauté until caramelized, about 10 mins on medium heat.
2. 22.Add mushrooms and cook for 3-4 minutes to let the juices out.
3. 33.Add apple/applesauce, potato, and carrots.
4. 44.Add curry powder and sauté until fragrant, about 1-2 minutes.
5. 55.Add water, soy sauce, rice vinegar, nutritional yeast, sugar, tahini/peanut butter, and TVP or soy curls (if using). Cover and let boil until potato and carrots are cooked through, about 7-10 minutes.
6. 66.Add cornstarch slurry to thicken while boiling for maximum thickening action.
7. 77.Taste and adjust seasoning. Add more slurry to thicken or water to thin.
8. 88.Garnish with green onions and enjoy with hot steamed rice. Also goes great with Tofu Katsu!