
Vegan Japanese Curry
A vegan Japanese curry packed with flavor and umami from spices and caramelized onions. Best with steamed white rice or in curry bread (kare pan). Everything made from scratch!
Prep Time15 minutes
Cook Time30 minutes
(6 servings)
USMetric
Ingredients
Optional Ingredients
Instructions
- 11.Heat pan and add oil. Add onions and sauté until caramelized, about 10 mins on medium heat.
- 22.Add mushrooms and cook for 3-4 minutes to let the juices out.
- 33.Add apple/applesauce, potato, and carrots.
- 44.Add curry powder and sauté until fragrant, about 1-2 minutes.
- 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.
- 66.Add cornstarch slurry to thicken while boiling for maximum thickening action.
- 77.Taste and adjust seasoning. Add more slurry to thicken or water to thin.
- 88.Garnish with green onions and enjoy with hot steamed rice. Also goes great with Tofu Katsu!