Japanese Curry
A rich, comforting Japanese curry made entirely from plants, with smoked tofu, tender vegetables and a homemade spice blend simmered into a thick, golden roux. Naturally vegan (and vegetarian too), it makes a hearty dinner served over fluffy white rice.
Ingredients
Spice mix step 1:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fenugreek seeds
- 2 ½ teaspoons cardamom seeds
- 2 teaspoons black peppercorns
- ½ teaspoon fennel seeds
Spice mix step 2:
- 1 cinnamon stick
- 3 cloves
- ½ pod star anise
- ½ teaspoon orange peel dehydrated
- 2 tablespoons ground turmeric
- ¼ teaspoon ground chili powder
- ground nutmeg a sprinkle
For the Stew:
- 400 g smoked tofu cut into cubes
- 2 tablespoons coconut oil
- 1 large onion chopped
- 3 medium carrots chopped
- 2 liters vegetable stock or water
- 1 tablespoon miso paste
- 400 g potatoes cut into cubes
- 1 medium apple finely grated
- 1 tomato sliced
- ½ cup vegan butter
- ½ cup white flour
- ½ tablespoon fresh ginger grated
- 1 cup frozen peas
- salt and pepper to taste
- white rice for serving
Instructions
Prepare the spice mix:
- Heat a dry pan over medium heat and add all the seeds and spices from the first group.
- Toast the spices, stirring, until fragrant and the aromas become strong.
- Transfer the toasted spices to a mortar or spice grinder.
- Add the spices from the second group and grind everything to a fine powder.
- When ready, transfer the finished spice mix to a storage jar.
Prepare the stew:
- Heat the coconut oil in a pan and add the tofu cubes. Fry until browned on all sides, then transfer the tofu to a bowl and set aside.
- In a heavy-bottomed pot over medium-low heat, add a spoonful of coconut oil and the chopped onion. Saute the onion until soft, about 7 minutes, then add the carrots and saute for another 5 minutes.
- Pour the vegetable stock or water over the onion and carrot, then add the sliced tomato.
- Increase the heat until it comes to a boil, then reduce to low and let it cook.
- Add the tofu, potatoes and grated apple. Simmer for about 15 minutes, until the potatoes are soft.
- Meanwhile, melt the vegan butter in a small pot over medium heat. Once fully melted, whisk in the flour and cook, stirring continuously, for about 15 minutes, until the roux turns golden-brown. Stir in the grated ginger and 3 tablespoons of the curry spice mix, cook for about a minute, then remove from the heat and stir the roux into the pot with the stew.
- Stir the roux mixture into the stew and continue cooking until the liquid thickens and turns creamy. Season with salt and pepper to taste, add the peas, stir until incorporated, and serve over white rice.
Notes
Serve hot over white rice. For a gluten-free version, swap the white flour in the roux for rice flour or a gluten-free blend. Leftovers keep in the fridge for up to 3 days and thicken as they sit, so loosen with a splash of stock when reheating.