Vegan Japanese curry

Monday, 12 December 2016

I slipped on the ice three times today! THREE TIMES! It was snowing all day yesterday and this morning the streets were like ice rinks. So yes, it's really cold outside at the moment and cold weather calls for hot food. That's where this Japanese curry comes in.

Jag halkade på isen tre gånger idag! TRE GÅNGER! Det snöade hela dagen igår och nu på morgonen var gatorna som isbanor. Så ja, det är väldigt kallt ute just nu och kallt väder kräver varm mat. Det är då den här Japanska curryn kommer in perfekt.

When I lived in Hammersmith in London, I had a flatmate (Theresa) who is great at making japanese food! She used to live there a while back and sometimes during our dinner nights she made japanese dishes. Ones she made a Japanese curry, which was delicious! I've been wanting to try and make something similar after that, and now I finally did it. It wasn't as good as hers, but it was still really good! Definitely a new favourite since it's perfect to cook a large batch of and have for the rest of the week. Also, I love almost everything Japanese.

När jag bodde i Hammersmith i London hade jag en rumskompis (Theresa) som är superduktig på att laga japansk mat. Hon bodde där för ett tag sedan och ibland under våra gemensamma middagskvällar gjorde hon japansk mat till oss. En gång gjorde hon en japansk curry, som var otroligt god! Efter det har jag velat testa att göra något liknande, och nu har jag äntligen gjort det. Den var inte lika god som hennes, men fortfarande supergod! Definitivt en ny favorit eftersom att den perfekt att göra stor mängd av som man sen har resten av veckan. Dessutom älskar jag nästan allt japanskt. 

- 3 carrots
- 6-7 small potatoes 
- 2 dl frozen peas (or edamame beans)
- 1 yellow onion 
- 1 garlic clove 
- 3 Tbsp oriental curry 
- 2 Tbsp tomato paste 
- 2 Tbsp japanese soy sauce 
- 1 Tbsp agave syrup
- 750 ml vegetable broth 
- 2 Tbsp olive oil 
- 3 Tbsp soy flour (all purpose flour works as well)
- Optional: garnish with some spring onion

Vegan Japanese curry

1. Start out with mixing the soy flour, olive oil and 1 Tbsp of the oriental curry on a low heat in a saucepan until thick. Set aside and let cool down. 

2. Finely chop up the onion and garlic. Peel and chop up the carrots and potatoes. In a big pot, sauté the onion and garlic with a little bit of water until soft before adding in the carrots and potatoes as well. 

3. Add 2 Tbsp of the oriental curry and the tomato paste and stir around. Pour in the vegetable broth and let boil under a lid for about 10-15 minutes. 

4. Add in the cooled down soy flour thickener, peas, soy sauce and agave syrup. Stir around and let simmer for another 5 minutes.

5. Serve with some rice and garnish with some chopped spring onion. Itadakimasu!

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