Vegan Japanese Curry
SHAAN SHARMA
over 1 year ago
A delicious and hearty vegan version of traditional Japanese curry. Made with a variety of vegetables and flavorful spices, this curry is sure to satisfy your cravings.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
6g
Fat
12g
Sat Fat
8g
Carbs
30g
Chole
0mg
Fiber
5g
Sugar
10g
Sodium
600mg
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the diced onion and cook until translucent.
- Add the sliced carrots, diced potatoes, diced bell pepper, and sliced mushrooms. Cook for 5 minutes, stirring occasionally.
- Add the minced garlic, curry powder, garam masala, turmeric, cumin, and paprika. Stir well to coat the vegetables in the spices.
- Pour in the coconut milk, vegetable broth, soy sauce, and maple syrup. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve the vegan Japanese curry over cooked rice.
- Enjoy!
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