Japanese Vegetable Curry
Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish.
Yields 4 servings
Ingredients
- 2 teaspoons olive oil or ¼ cup (60 ml) water
- 1 large yellow onion, chopped
- 2 carrots, peeled and cut into ¼-inch (6 mm) thick slices
- 1½ to 2 tablespoons (9 to 13 g) yellow curry powder
- 1½ tablespoons (24 g) tomato paste
- 1 tablespoon (15 ml) wheat-free tamari
- 1 to 2 teaspoons agave nectar
- ¼ teaspoon cayenne pepper, optional
- 1/3 cup (82 g) applesauce
- 3 cups (700 ml) vegetable broth
- 1 large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice
- Salt and freshly ground black pepper
- 1 tablespoon (16 g) mellow miso paste
- 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced
- ¾ cup (113 g) fresh or (98 g) thawed frozen peas
Instructions
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Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes.
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Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed.
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Serve hot.
Recipe Notes
From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission.