Vegan Japanese Curry

About this recipe

Discover a hearty and flavorful vegan take on traditional Japanese curry. This dish combines a variety of vegetables, aromatic spices, and creamy coconut milk for a comforting meal that delights the taste buds. Perfect for a cozy dinner, this curry keeps the classic warmth of Japanese flavors while being entirely plant-based.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 carrots, sliced
• 2 potatoes, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 can coconut milk
• 2 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• Salt and pepper to taste
• Cooked rice for serving

Directions

1. 1

   Heat coconut oil in a large pot over medium heat.

2. 2

   Sauté the onion until translucent, about 3 minutes.

3. 3

   Add carrots, potatoes, bell pepper, and mushrooms. Cook for 5 minutes, stirring occasionally.

4. 4

   Add garlic, ginger, curry powder, garam masala, turmeric, and cumin. Stir to combine and coat the vegetables.

5. 5

   Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Stir well.

6. 6

   Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, until vegetables are tender.

7. 7

   Season with salt and pepper to taste before serving.

8. 8

   Serve hot over cooked rice.