Veggie Japanese curry recipe
Veggie Japanese Curry
I discovered Japanese curry thru watching Benji Travis on Youtube and adapted it to be a vegetarian dish. I love the sweet yet savory and spicy flavor of the curry. The great thing about this recipe is you can throw in whatever vegetables you like. Every time I make Japanese curry it’s a little different and the flavors are always delicious.
Prep time: 20 min
Cook time: 45 min
Ingredients:
3 tablespoons of olive oil
12 baby carrots
3 handfuls of kale ( I use bagged and pre-washed to save time)
1/4 teaspoon red pepper flakes
half package of Vermont Japanese curry bricks
Your choice of 1/2 package of plant-based ground meat (optional)
1/2 cup of brown lentils (if not using plant-based ground meat)
1 15 oz can of chickpeas
1 small yellow onion
1 tablespoon hamburger/steak seasoning
5 1/2 cups of water
3 russet medium potatoes or 2 russet potatoes and 1 sweet potato
one teaspoon of salt and pepper to taste
Directions
Clean and chop all vegetables into bite-sized pieces, make sure to remove stems from kale
Add olive oil and red pepper flakes (optional) to a stockpot and put on medium-high heat
Add onions to the pan sautéing until they start to become translucent
Add carrots to the pan and stir with onions, cook for 4 to 5 min
Add the plant-based meat to the pan along with hamburger seasoning, stirring in with the veggies, cook until plant-based meat is thoroughly cooked and brown (if not adding plant-based meat season carrots and onion with salt and pepper)
Add water and one curry brick, cover, stirring occasionally, and let come to a boil
Add kale to the pot, stir, cover, let cook for 15 min
Add potatoes and a pinch of salt to the pot, stir and cover for 15 min
Add chickpeas to the pot, stir in, and cook for 5 min
Add remaining curry bricks (per package directions) to the pot and continuously stir until they have all dissolved
Cook for 5 more min and remove from heat
I serve this dish with Jasmine rice. Makes 6 to 8 servings and is better the next day
