Vegan Japanese Curry without Roux (Edit recipe)

ellielikes.cooking

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This homemade vegan Japanese curry is rich and savory, not too spicy, and made from scratch without any roux!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

1 hour

INGREDIENTS

23

Serves: 4

Ingredients

For Blending

1 Apple, Gala, chopped
.5 cup Red Lentils (Masoor Dal), dry, rinsed
1.5 cups Vegetable Broth, or water

Spices

2 Tbsp Curry Powder, Japanese
1 tsp Garam Masala
1 tsp Cocoa Powder

Curry

2 Tbsp Olive Oil, divided
1 Yellow Onion, medium, thinly sliced
2 Carrots, chopped
1 Celery, chopped
3 cloves Garlic, minced
1 Tbsp Ginger Root, minced
3 Tbsp Tomato Paste
1.5 cups Vegetable Broth, or water
16 oz Tofu, extra firm, cubed and pat dry
1 Zucchini, chopped
100 grams Baby Bella Mushrooms, or shimeji mushrooms
2 Tbsp Chuno Sauce
1 Tbsp Soy Sauce
.25-.5 tsp Salt, adjust to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend: Add apple, red lentils, and water/broth to a saucepan. Bring to a boil over medium heat and simmer for 15-20 minutes until lentils are very soft. Remove any foam that forms on top. Once lentils are soft, turn off heat and blend with an immersion blender. If you only have a stand blender, let the lentils cool for 5-10 minutes, then add to a blender and blend until smooth.
Mix spices together in a small bowl and set aside.
Heat 1 tbsp oil in a pot over medium heat. Add onions and cook, stirring occasionally, until they start to brown and caramelize (about 10-15 minutes). Add a splash of water as needed if the onions start to stick to the bottom of the pot.
Add carrots, celery, garlic, and ginger. Cook, stirring occasionally, for 3 minutes.
Add spices and stir for 30 seconds. Deglaze the pot with water if needed.
Add tomato paste and stir for 1 minute to darken. Deglaze the pot with more water if needed.
Add water/vegetable broth, cover, and bring to a boil. Reduce heat to medium low to maintain a gentle simmer for 10-15 minutes until the carrots and celery are soft. Check the pot occasionally and add more water/broth if needed. The veggies should be just barely submerged in liquid.
While the vegetables are simmering, pan fry the tofu. Heat remaining 1 tbsp of oil in a pan over medium heat. Add tofu cubes and cook, turning every few minutes to brown each side.
Once the carrots and celery are soft, add the zucchini and mushrooms to the pot and stir to combine. Cover and simmer for 5 minutes. The zucchini and mushrooms will release water as they cook down, but you can add some water if it still looks dry after a couple minutes.
Add the blended lentil mixture, Chuno Sauce, soy sauce, tofu, and MSG. Simmer 5-10 minutes until the zucchini is soft.
Turn off heat. Taste and add salt as needed. You can serve immediately, but curry tastes even better after resting.

Notes

You can also add about 1/4 tsp MSG for extra umami.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	14 g
Carbohydrates:	32 g
Protein:	24 g
Cholesterol:	0 g
Sodium:	1168 mg
Fiber:	7 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.