Latest Recipe Vegan Japanese Curry Very Delicious

Without fail cooking ultimate Vegan Japanese Curry easy, bouncy, practical.

17 ingredients, 9 steps, cooking Vegan Japanese Curry

Good Afternoon my mother, now you get prepare recipe Vegan Japanese Curry with 17 ingredients and 9 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 9 stages of easy cooking Vegan Japanese Curry.

Ingredients all Vegan Japanese Curry

1. Prepare 100 g : eggplant.
2. Prepare 150 g : potato.
3. It’s 1/2 : carrot (or 1 small carrot).
4. You need 1 : medium tomato.
5. Prepare 1/2 : medium onion.
6. You need 1/2 tsp : chopped ginger.
7. You need 1 clove : garlic.
8. You need 2 : large okura.
9. You need 1/2 cup : vegetable stock.
10. You need 1/2 cup : coconut milk.
11. You need 1/2 tsp : turmeric.
12. Prepare 1 tsp : curry powder.
13. You need 1/2 tsp : cumin.
14. It’s 1 pinch : salt.
15. Prepare 170 g : extra firm tofu.
16. It’s : parsley (optional).
17. It’s : cooked rice.

If all raw materials Vegan Japanese Curry it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking Vegan Japanese Curry

1. Wrap the tofu with paper towel to drain water for 20 minutes. Preheat the oven to 450°F.
   
2. Place the sliced tofu to the baking tray and bake them for 25 minutes.
   
3. Chop the ginger and garlic. Slice onion.
   
4. Heat the pot over low to medium heat. Spread the olive oil. Once the pan has heated, add ginger, garlic, and onion. Cook for 5 minutes.
   
5. Peel the carrot. Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture.
   
6. Add the eggplant, potato, carrot, and tomato to the pot. Add the baked tofu, vegetable broth, coconut milk, curry powder, turmeric, cumin, and salt. Cover and boil for 15 minutes.
   
7. Wash okra and cut off the stem. Peel off the streaks ​​near the heather. By peeling off this torso, you can eat the okra's head part deliciously.
   
8. Boil the water. Once the water has boiled, add 1/2 tsp of salt. Add the okura and cook for 3 to 5 minutes. (If you use small okura, boil for only 2 minutes.)
   
9. Drain the okura and set aside. Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!
   
10. Finish and Enjoy.

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