Japanese Vegan Curry

• 1/2 pkt (15 g) Japanese spice
• 200 g cooked chickpeas
• 1 onion, chopped
• 1 small apple, peeled and diced
• 100 g cauliflower, chopped
• 2 potatoes, cubed
• 2 carrots, chopped
• 1 cup vegetable stock
• 1 zucchini, sliced
• 1 tbsp tonkatsu sauce* 

STEP 1

Sauté onion and apple, 10 min. Add spice, sauté 1 min.

STEP 2

Add chickpeas, carrots, potatoes, tonkatsu sauce, stock and simmer, 20 min.

STEP 3

Add peas, simmer, 3 min.

HOW TO SERVE

Serve with rice and cucumber and carrot salad* 

SIDES &CONDIMENTS

Cucumber and carrot salad*: 100 g cucumber sliced 1 carrot grated zest of 1/2 orange 1 tbsp each sugar, vinegar, and water. Mix all ingredients together in a bowl.

SWAPS & ALTERNATIVES

Veggie combos: swap potatoes and peas for broccoli and sweet potato alternative: tonkatsu sauce * = 1 tbsp each toma-to paste and soy sauce