Alanah's Vegan Japanese Curry Recipe

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Alanah and I go way back. We used to stalk each other on instagram (okay more me stalking her) drawn to each other by a mutual love of Japanese culture, fashion and food. I worked at Uniqlo for a few months (yep.) back when it first opened in Sydney and I remember serving her as a customer and pretending I didn’t know the name of her ex-boyfriend, best friend and what she regularly ate for dinner. A couple years later when she turned up in my yoga class, I decided to come clean.

They say instagram is anti-social but I beg to differ. Alanah is now one of my closest friends and right hand girl when it comes to all things The Daily Rest and Restorative Yoga. We may look similar on the outside (people regularly ask if she’s my sister) but beneath the accidentally matching outfits, we are each other’s perfect opposites. I hope you enjoy your new favourite winter dinner from Alanah, and look forward to seeing more of her around here in the future. This post first appeared on Alanah’s blog & you can follow her (and her insanely cute pug, Albie, here.)

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As a child I never grew up with curry in my house; my comfort food was toasties and my parents were obsessed with barbeques. But as I grew older and started to try new things I was immediately hooked on the stuff. You could put any curry in front of me and we would automatically become best friends.

One of my favourites is Japanese curry because it’s like a warm hug for your stomach. It’s not spicy so it’s friendly for everybody, and it’s super rich and savoury, which is perfect for cold days. This recipe will make enough for four people but in my home there is only two of us and we greedily have the leftovers for lunch the next day.

Ingredients:

Curry roux:

· 3 tablespoons oil with a neutral taste (olive, sunflower, avocado)

· 4 tablespoons flour (use rice flour for gluten free)

· 2 tablespoons curry powder

· 1 teaspoon garam masala powder

To make the roux, put all of the ingredients into your pot and stir until combined and slightly browned – if it toasts or goes dark brown start again! Remove it from heat and let it cool.

Curry:

· 1 tablespoon oil with a neutral taste (olive, sunflower, avocado)

· 1 medium onion, sliced thinly

· 1 clove of garlic, minced

· 1 carrot, sliced into rounds*

· 2 potatoes, cut into chunks*

· 1 tablespoon tomato sauce or paste

· 2 cups vegetable broth (or you can use water)

· 1 cup non-dairy milk (coconut, soy and almond work best)

· 1 medium fuji apple peeled and grated (or half a cup of apple sauce)

· 2 tablespoons soy sauce (use tamari for gluten free)

· 1 teaspoon maple syrup

· Half a cup of edamame or peas

*You can substitute for any root vegetables – I’ve used vegetables such daikon, pumpkin and sweet potato. Make sure when you’re cutting them that you keep them roughly the same size so they cook evenly.

Instructions:

1. Heat oil over medium heat in a large soup pot or sautee pan and add the onions. Cook until they go translucent (around five minutes).

2. Add the garlic, carrots and potatoes and cook for a minute stirring often.

3. Add your roux and ketchup and stir through coating all of the vegetables.

4. Add your broth and milk and bring to a boil, then cover and reduce the heat to low and simmer until your vegetables get softer (around ten minutes).

5. Add your grated apple, soy sauce and maple syrup in. Cook for another few minutes taste testing to see if you like the flavours.*

6. Add your edamame or peas and cook for another five or so minutes until the vegetables are soft.

*If the curry is too thick add more broth, and whisk in flour if it’s too thin.

Add more curry or some chilli for spice or more milk to make it milder.

If it’s not salty or umami enough add more soy sauce and if it’s not sweet enough add more maple syrup.

Serve with rice topped with green onions, sesame seeds or furikake seasoning


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