Plant-Based Japanese Curry |whole food plant based | oil free cooking

coconut milk

🥗Healthier: almond milk

💰Cheaper: cashew cream

Almond milk reduces calories while maintaining a creamy texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Introduce the dish as plant-based Japanese curry, also known as kare rice.

Explain the history of curry in Japan and the differences from traditional recipes.

Chop a large Texas onion into half-inch pieces and add it to a deep nonstick skillet over medium-high heat.

Add a little water to the skillet to help brown the onions without oil.

Chop 2 cloves of garlic and add them to the skillet with the onions.

Chop 1 tablespoon of ginger and add it to the skillet, or alternatively, grate it if you have the right tool.

Chop 2 carrots and 2 potatoes into bite-sized pieces and add them to the skillet.

Chop 1 bell pepper and add it to the skillet after the carrots and potatoes have cooked slightly.

Grate 1 apple into the mixture for sweetness and depth of flavor.

Add 1 tablespoon of date syrup to sweeten the curry.

Pour in 2 cups of vegetable broth and bring to a simmer.

Add 1 tablespoon of soy sauce and 1 tablespoon of sake for additional flavor.

Sprinkle in 1 tablespoon of curry powder and stir to combine all ingredients.

Season with salt to taste and let simmer until vegetables are tender, about 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens