VEGAN 🍛 Old-Fashioned Yellow Japanese Curry Rice (Gluten Free, Less Fat)
Check out this Old-Fashioned Vegan Japanese Curry Rice recipe! You don't need to make a curry roux, so it's simple and easy. No more complicated roux-making! It's made from scratch with basic curry spices, but it's incredibly flavorful. This low-fat, gluten-free Vegan Japanese Curry Rice recipe is perfect for anyone looking for a healthier take on the classic dish.
Equipment
- pot
- Spatula
- Cutting board
- Kitchen knife
- ladle
Ingredients
Ingredients
- 200 g onion sliced
- 140 g carrot roughly chop
- 300 g potato roughly chop
- 140 g thick fried tofu tear into pieces of desired size
Ginger & Garlic
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
Oil for Saute
- 2 tablespoon oil
Spices
- 1 teaspoon cumin seed 2tsp for powdered cumin
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- cayenne pepper optional
Seasoning
- 1 tablespoon onion koji
- 1 tablespoon sugar
- 2 teaspoon soy sauce
- 1 teaspoon natural salt
Water
- 700 ml water
Thickening
- 2 tablespoon rice flour
- 4 tablespoon water
Instructions
Saute
- Heat the oil in a frying pan and saute the cumin seeds. If you are using powdered cumin, add it at the same time as the other powdered spices.2 tablespoon oil, 1 teaspoon cumin seed
- When the cumin starts to sizzle and you see bubbles, add the onion and sauté it until it's soft.200 g onion
- Add other vegetables and sauté lightly, then throw in the garlic and ginger.140 g carrot, 300 g potato, 140 g thick fried tofu, 1 tablespoon grated ginger
- When the garlic and ginger start to smell good, add the powdered spices and sauté for 30 seconds to blend everything together. Just be careful not to burn the spices.1 tablespoon coriander powder, 1 teaspoon turmeric powder, cayenne pepper
Simmer
- Add water and spices, stir gently, bring to a boil over high heat, reduce heat to low, cover and simmer gently until ingredients are tender (about 10 minutes).1 tablespoon onion koji, 1 tablespoon sugar, 2 teaspoon soy sauce, 700 ml water, 1 teaspoon natural salt
Infuse
- Once the vegetables are tender, turn off the heat and let the flavors infuse, preferably for at least 30 minutes.
Thickening
- Before you put it over heat, pour in the rice flour dissolved in water and stir. Then, put it over low heat to thicken. Keep stirring with a spatula to prevent burning.2 tablespoon rice flour, 4 tablespoon water
- After boiling, cook for at least 3 minutes. Remove from heat when desired consistency is reached.
Finish Touches
- Taste and add seasonings as needed. If it's not rich or sweet enough, go ahead and add sugar. If it tastes bland, toss in a bit of salt or cayenne pepper. And if it's missing that umami vibe, add in some onion koji to give it some extra flavour and saltiness.
- Serve with rice to complete the dish! The flavors will blend together the next day and taste even better.