• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Dish
  • Allergens:soy,gluten
  • Seasons:All
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

A heartwarming and spicy Vegan Japanese Curry that’s perfect for a cozy night in or for celebrating special events. Packed with vegetables and an aromatic curry sauce.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 carrots, peeled and cut into chunks
  • 2 potatoes, peeled and cut into chunks
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 3 tablespoons curry powder
  • 4 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 bay leaf
  • 1 cup frozen peas
  • Salt and pepper to taste
  • Cooked rice, to serve

Steps:

  1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
  2. Add the carrots, potatoes, ginger, and garlic. Cook for 5 minutes.
  3. Stir in the curry powder and cook for another minute.
  4. Pour in the vegetable broth, soy sauce, and add the bay leaf. Bring to a boil.
  5. Reduce to a simmer, cover, and cook for 20-25 minutes, or until the vegetables are tender.
  6. Serve hot with cooked rice.

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Dairy-Free, Dinner, Fall, Japan, Lunch, Quick & Easy, Spring, Summer, Winter | No Comments » on Vegan Japanese Curry

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