Japanese Curry Cubes Vegan Recipes

JAPANESE CURRY CUBES (VEGAN)

Steps:

• If your spices are not already toasted, add them to a pan and toast over low heat stirring frequently until fragrant.
• Add 1 tbsp of oil to a pan with the onions are golden brown (about 15 minutes). Add garlic and ginger and continue to cook until onions are caramelized and very soft (10 minutes). Use the back of a wooden spoon or spatula and mash the onions.
• Add apple sauce, ketchup and Worcestershire sauce (if using) and mix. Then add the curry powder, vegetable broth powder and any additional flavourings, and mix until combined.
• Bring heat down to the lowest setting and add the sweet rice flour and mix. It will be quite dry at first and take some time to mix through. If needed, add up to 1 tablespoon of water to help mix in the rice flour. Optional step: If you prefer a smooth curry, transfer the mixture to a food processor and blend until smooth.
• Transfer the mixture to ice cube trays or a parchment lined container. Freeze to firm them up and they will keep for up to 2 months.
• One serving is about 40-50 grams (depending on the level of flavour you like and how much liquid was added to mix the ingredients).
• To use in place of commercial curry roux cubes, thaw at room temperature and use about 2 - 2 1/2 times more than recipe calls for. If recipe uses 4 curry roux cubes (about 80g), use about 180g. Be sure to add salt to the recipe as these cubes don't have any added salt.

VEGAN JAPANESE TURNIP CURRY

Steps:

• Place turnips, potato, and diced tomato in a large saucepan. Add 1 cup water and turmeric. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 15 minutes.
• Heat 1 teaspoon canola oil in a skillet over medium heat. Stir in red chiles and green chiles, 1/2-inch cinnamon stick, pearl onions, coconut, coriander, cashews, cardamom pods, cloves, 1/2 teaspoon fennel seeds, and cumin seeds. Cook, stirring constantly, until spices are fragrant and coconut starts toasting, about 3 minutes. Remove from heat. Transfer to a spice grinder. Add cilantro, mint, and 1 teaspoon water; grind until a smooth paste forms, adding more water as needed.
• Heat 1 teaspoon canola oil in a large skillet over medium-low heat. Stir in 1/2 teaspoon fennel seeds and 1-inch cinnamon stick; cook for 30 seconds. Add minced garlic, ginger, and curry leaves; cook and stir until garlic and ginger are fragrant, about 2 minutes more.
• Pour cooked vegetables and spice paste into garlic-ginger mixture and bring to a boil. Add more water if curry is too thick. Mix in green peas and salt, reduce heat, and simmer for 10 minutes more.