How to Make Delicious Japanese Vegan Curry at Home

If you're looking for a delicious and hearty vegan meal, try making Japanese vegan curry. This recipe is packed with flavour and easy to make, making it the perfect choice for a cozy night in. Follow these simple steps to create a satisfying and healthy meal that everyone will love.

Gather Your Ingredients.

Before you start cooking, make sure you have all the necessary ingredients for your Japanese vegan curry. You will need vegetables such as potatoes, mushrooms, carrots, garlic, and onions and silken tofu. If your not a fan of tofu, you can use another vegan protein option of your choice. You will also need Japanese curry powder, which can be found at most grocery stores or online. We used S & B Golden Curry, that we bought from our local Woolworths. Don't forget to have rice on hand to serve with your curry!

Prepare the Vegetables.

The first step in making Japanese vegan curry is to prepare your vegetables. Peel and chop 350g red potatoes into bite-sized pieces, chop 20g carrot into small pieces, quarter 150g button mushrooms, finely chop 3 large garlic cloves and chop 200g onion into 2 cm chunks. Set aside the vegetables in a bowl and move on to preparing your silken tofu, my slicing it into 2 cm cubes.

Cook the Vegetables.

Begin by cooking your vegetables by firstly heating 3 tablespoons of vegetable oil in a large pot over high heat. Add the onion and garlic and cook for 2 minutes, stirring continuously. Add potato and carrot and stir for 2 minutes. Add 1 teaspoon of pepper and 2 pinches of salt. Stir occasionally and cook for 5 mins.

Add the curry and broth 

Once most of the vegetables has been added to the pot, it's time to add the curry and broth. Start by adding 1.5 litres of boiling water and 1 teaspoon vegan chicken stock (we used the Massel brand). Reduce heat to medium. Add 1 packet of  S & B Japanese curry mix, mushrooms and 3 teaspoons of curry powder. Stir to combine. Next to thicken the curry, you'll need to mix 1 tablespoon of cornflour with 1/2 cup of water in a separate bowl. Add the cornflour mixture to the curry and stir. Simmer the curry for 10 minutes, stirring regularly.

Serve and Enjoy!

Once the vegetables are tender, your Japanese vegan curry is ready to serve! Using a plate, add boiled rice, a handful of silken tofu and then spoon the curry over the tofu. Optional- Top the curry with sliced vegan chicken schnitzel. Garnish with chopped spring onion for an extra pop of flavour. This recipe is perfect for a cozy night in or for meal prep for the week ahead. Enjoy!

 

Recipe

What you need:

• 3 tablespoons vegetable oil
• 3 large cloves of garlic, finely chopped
• 200g onion. Chopped into 2cm chunks
• 350g red potatoes. Peeled and diced into 2cm chunks
• 20g carrot. Diced into 2cm chunks
• 150g button mushrooms- quartered
• 1.5 litres of boiling water
• 1 packet of S & B Japanese curry mix
• 1 teaspoon pepper
• 2 pinches salt
• 1 tablespoon of cornflour
• 300g silken tofu

How to make it

• Heating 3 tablespoons of vegetable oil in a large pot over high heat.
• Add the onion and garlic and cook for 2 minutes, stirring continuously.
• Add potato and carrot and stir for 2 minutes.
• Add 1 teaspoon of pepper and 2 pinches of salt. Stir occasionally and cook for 5 mins.
• Add 1.5 litres of boiling water and 1 teaspoon vegan chicken stock (we used the Massel brand) to the pot. Reduce heat to medium.
• Add 1 packet of  S & B Japanese curry mix, mushrooms and 3 teaspoons of curry powder. Stir to combine.
• Next to thicken the curry, you'll need to mix 1 tablespoon of cornflour with 1/2 cup of water in a separate bowl. Add the cornflour mixture to the curry and stir.
• Simmer the curry for 10 minutes, stirring regularly.
• Now it's time to plate up! Start by first placing steamed rice and silken tofu on your plate. Top the silken tofu with the Japanese curry. Sprinkle spring onions on top. Optional- Serve with vegan chicken schnitzel