VEGAN JAPANESE CURRY Recipe
The Japanese use the word “curry” for almost anything Indian in concept, although most of the curries eaten in Japan are more of Thai origin than else. One more reason to wonder about the word “cyrry”!LOL
This recipe, simple and very Japanese makes use of ingredients that should please any culinary priority!
Serve it with plain steamed rice and plenty of vegetable salad!
Ingredients
- Onions: 3 medium-sized
- Celery: 2 large leaves
- Red sweet pimento: 6 small
- Carrots: 2
- Eringe mushrooms: 1 handful (if not available use anothre kind of firm fresh mushroom)
- Parsley: 3 sprigs
- Garlic: 3 cloves
- Fresh ginger: a little
- Lemon juice: half a lemon
- Aburaage (deep-fried tofu sheets): 4
- Sesame oil: 6 tablespoons
- Curry mixture (powder) of your choice: 1/2 cup/ 100 cc/ml
- Salt: a little
Directions
1.
-Cut the aburaage into 7 mm cubes and let soak in water for 10 minutes in a bowl closed with a piece of cellophane paper. Drain well and leave inside refrigerator.
2.
-Thinly slice celery, red sweet pimento, carrots, eringe mushrooms. and onions. Finely chop parsley, garlic and fresh ginger. Press juice out of lemon.
3.
-Heat a wok. Pour 3 tablespoons of sesame oil and fry onions, carrots and eringe mushrooms over a medium fire until the onoin become transparent.
4.
-Add garlic, ginger, red sweet pimanto, celeryand fry over a medium fire for a while . Transfer into a separate bowl.
5.
-Pour 3 tablespoons of sesame oil into the same wok (do not clean it!) and lightly fry the aburaage until dark spots appear onthe surface of the cut pieces.
6.
-Add the fried vegetables and the curry mixture powder, salt. Add black pepper and thinly sliced chili pepper if you like your food hot. Misx well and keep frying.
7.
-Add lemon juice. Stir, check the taste and rectify if needed.
8.
-Once you are satisfied with the cooking, and only then add chopped parsley and celery and mix and serve immediately for best taste.
9.
-You can eat this vegan vegetable curry cold. In this case do not add the parsley and celery yet. Let the curry cool down completely and store it in the fridge in a tupperware. Add and mix inthe parsley and celery just before serving.
10.
NOTES: -You may heat the cut aburaage in a microwave oven to get rid of all humidity.
11.
-Served cold, it can be eaten as a salad inside lettuce of soft cabbage leaves.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 8 servings | |
| Calories 100 | |
| Calories from Fat 91 | 91% |
| Total Fat 10.25g | 13% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 62mg | 2% |
| Total Carbs 2.25g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.97g | 1% |
| Protein 0.3g | 0% |
