Japanese Vegan Curry

Japanese Vegan Curry

PREP TIME

10 minutes

COOK TIME

35 minutes

YIELDS

4

Ingredients

  • 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* 

Memories

The introduction of curry to Japan is said to have been in the early 1800s when Anglo-Indian Royal Navy sailors brought the curry powder of India combined with the sweet additions of apples to suit the British pallet to the shores of Japan. It was commonly cooked in army mess halls during the 1870s, as the curry was an easy way to feed large groups of soldiers and 

Directions

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