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vegan miam

Curry Japonés de Verduras (Vegano) – Vegan Japanese Curry

Update 09/11/2013: I deeply apologize for not specifying the “add water” measurement in step 2. I’m getting used to the new recipe plug-in. It should be 4 cups water! For the curry powder, you can use any of the following:

1. S & B Oriental Curry Powder (available at Asian supermarkets or Amazon.com)
2. I used Morton & Bassett Organic Curry Powder (available at big supermarkets, ie, Fred Meyer, Safeway, etc or Amazon.com)
3. Any Oriental or Madras curry (yellow color) – Ask the staff at the Asian supermarkets, they will take you to it.

Many thanks for the helpful comments!!! xx


I am feeling incredibly lazy tonight and it seems necessary to name one of my favorite dishes in Spanish. There’s nothing especially Latin about it, except for the fact that it is my Asian comfort food in Argentina. I prefer making my own Japanese Curry (aka Kare Raisu) from scratch instead of using the prepared curry. It is pretty easy to make a vegan Japanese curry with three core vegetables: onions, potatoes and carrots. You can also add tofu, squash or pumpkin, too for a bit of variety. Heck, add breaded “seitan” or milanesa de soja, a breaded soy cutlet dish in Latin America to make it a Katsu-karē. Katsu-karē is also a traditional Japanese breaded deep-fried “meat” cutlet with curry sauce.

Instead of “soy cutlet”, we used fried salty tofu slices with black sesame seeds. It’s nice to have texture in your curry rice dish.

Curry Japonés de Verduras (Vegano) – Vegan Japanese Curry

Yield: 3 to 4 servings

Ingredients

2 tablespoons any neutral oil (i.e., sunflower)
1 large onion, thinly sliced
2 large carrots, cut into 1-inch chunks
2 garlic cloves, minced
4 cups water
2 large potatoes, cut into 1-inch chunks (russet or yukon gold)
1 small red apple, peeled, cored, and grated
2 teaspoons Oriental curry powder* (See Notes below; used Morton & Bassett Organic Curry)
1/4 cup soy sauce or tamari
1 teaspoon salt, more as needed
1/2 cup frozen peas and/or corn (optional)
2 tablespoons packed cilantro leaves, chopped, more for garnish (optional)
2 scallions greens only, sliced as thin as possible (about 1/4 cup)
black sesame seeds for garnish (optional)
For the roux
3 tablespoons any neutral oil (i.e., sunflower)
1/4 cup flour or 2 tablespoons + 2 teaspoons rice flour
2 tablespoons Oriental curry powder* (See Notes below; used Morton & Bassett Organic Curry)
1 tablespoon ketchup
1 tablespoon sweet soy sauce, vegetarian mushroom/oyster sauce or hoisin sauce

Method

  1. Heat 2 tablespoons of the oil over medium heat in a large soup pot or Dutch oven and add the onions and carrots. Cook, stirring often for about 5 minutes. Add garlic and continue to cook for another minute or so, until fragrant.
  2. Add the water, bring to a gentle boil, cover, reduce the heat to medium-low and simmer for about 10 minutes. Carefully remove foam as it forms.
  3. When there is no more foam, add the ingredients in following order: potatoes, grated apple, curry powder, soy sauce and salt. Simmer about 25 to 30 minutes, until the vegetables are nearly tender.
  4. Meanwhile, make the roux. In a small saucepan, heat the oil over medium heat, add the flour, and cook until browned for 1 minute. Add the curry powder, ketchup and vegetarian dark sauce (sweet soy sauce, oyster or hoisin). Continue to cook for 1 to 2 minutes until the roux mixture is bubbling. Remove from heat immediately.
  5. Add a ladleful of simmering water (about 1/2 cup or more) from the "vegetables" pot into the roux and stir constantly until the roux mixture is smooth. Add more if needed then transfer the rest to the "vegetables" pot. Stir constantly until the curry is smooth. Add the frozen peas/corn (optional) and simmer for few minutes.
  6. Just before serving, stir in the cilantro and scallions. Serve over rice, noodles or with breaded "cutlet." Sprinkle black sesame seeds.

Notes

For the curry powder, you can use any of the following:
1. S & B Oriental Curry Powder (available at Asian supermarkets or Amazon.com)
2. I used Morton & Bassett Organic Curry Powder (available at big supermarkets, ie, Fred Meyer, Safeway, etc or Amazon.com)
3. Any Oriental or Madras curry (yellow color) - Ask the staff at the Asian supermarkets, they will take you to it.

Add vegetables (ie, squash, pumpkin, sweet potato etc) or other ingredients such as tofu, adzuki beans, etc.

Gluten-Free: Use tamari instead of soy sauce. Omit the sweet soy sauce and try this recipe here. Use about 2 tablespoons + 2 teaspoons rice flour instead of flour.

Spicy version: Add 1/2 teaspoon freshly ground Thai chili peppers or few fresh red/green chillies (seeded & finely chopped) in the roux, more as needed. It will be super spicy!

We used frozen milanesa de soja (breaded soy schnitzel) found in Latin American countries. In Argentina, milanesas are commonly served with fried or mashed potatoes, topped with a fried egg or eaten cold as a sandwich filling. We had milanesas with mashed potatoes for dinner once, and it was terrible except for the potatoes. It needed something saucy because it is a very thin “cutlet” with not a lot of flavors and a bit dry. The milanesa de soja worked pretty well with the Japanese curry.

Mind the dish. This wasn’t the prettiest dish, it was the first time I made Japanese Curry abroad.

Buenos Aires

Yesterday we moved to a different flat near the Palermo neighborhood. Pretty cute place isn’t it? It’s a 3-floor house with two balconies and utilities/amenities are all included. I’ll include photos of the place next time.

Buenos Aires

Very quiet residential street, it’s very different than downtown Buenos Aires.


Have you ever had a Japanese or Asian curry? Do you have a favorite curry recipe?


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