Japanese-Style Vegan Curry
Hearty and loaded with vegetables, this quick and easy curry uses ingredients often on hand.
- Nutrition facts are for one serving.
- Nutritional values calculated for 150 g (5.3 oz.) of cooked rice.
Ingredients(Servings: 2)
Directions
-
1
Dice one of the onions, then place in water. Thinly slice the remaining onion, place in water, then use a food processor to grate*.
-
2
Add the onions (1), minced garlic, olive oil, curry powder and soy sauce to a pot. Quickly stir the ingredients, then cover with a lid and heat over high. Once the mixture begins to boil, turn the heat to low and allow it to simmer for about 7 minutes.
-
3
Once the onions have softened, add in the broccoli and red and yellow bell peppers. Cover with a lid and continue to cook. Simmer for around 3 minutes until the broccoli and bell peppers are soft. If the ingredients seem in danger of scorching, add a small amount of water (extra).
-
4
Serve the cooked rice onto one side of each plate, then ladle the curry into the open space.
- * If the flavor of onions used is not too sharp, the steps for placing in water can be omitted. Also, if a food processor is not available, use a grater for the onion.
Featured Contents
Delicious Vegetable Vegan Recipes Made with Ingredients Easily Found at Home!
These vegan recipes just need a few ingredients and can be made quickly with vegetables. They can be made with vegetables in the fridge or ingredients on hand, so you may want to add them to your daily rotation. They may be handy when you don't have time to go grocery shopping.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
- Recipe Izumi Shoji
- Styling Yuki Murakami
- Photo Akira Maeda
- Production Fumiko Ohashi
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