EASY JAPANESE CURRY – from SCRATCH!! (VEGAN)


For full recipe and post: http://eastmeetskitchen.com/videos/recipes/vegan-japanese-curry-from-scratch/

Easy Vegan Japanese Curry – From Scratch
(Serves 4)

– 2 tablespoon oil
– 2 onions, sliced
– 2 carrots, cut into chunks
– 3 medium potatoes, cut into chunks
– 1 teaspoon ginger, grated
– 1 teaspoon garlic, minced
– 1 apple, pureed (or 3 tablespoons apple sauce)
– 2 tablespoons tonkatsu sauce or sweet BBQ sauce
– 1 tablespoon tomato paste
– 1 teaspoon cocoa powder
– 1 teaspoon salt
– 3 cups vegetable stock
– 1 can chickpeas, drained
– 1-2 bay leaves
– 1/2 cup frozen green peas
– 1/4 tsp garam masala
– 1 teaspoon sugar, to taste (optional)

For roux

– 2 tablespoon Earth Balance Butter
– 1 tablespoon flour
– 2 tablespoons curry powder

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17 comments

  1. I did it today, since I don’t have curry cubes and I’ve always wanted to try to make it from scratch, but I’m upset that you used cooking pliers for everything 😛 anyway, good recipe!

  2. I made this today. It didn’t taste like “normal” curry but it was really good! I switched potatoes and carrots and pea for vegan quorn, muchrooms and butternut squash. It got 5/5 from my omni hubby!

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