Recipe

Vegan Japanese Curry Rice With Spinach And Eggplant πŸ›πŸ†

Thumbnail | Link



Vegan Japanese Curry Rice with Spinach and Eggplant πŸ›πŸ† (ビーガンカレー) [Swipe for Close-up]

As we are uncertain of the specific ingredients that goes inside commercial curry cubes we decided to make our curry from scratch. We also added a special ingredient… Apple 🍎! The sweet, tart flavour and texture from the apple completes the curry. 🀀

🌱Recipe:
Curry Roux- Fry 30g oil and 30g flour for 10 mins on medium heat to create a brown roux. Add 4g garam masala, 4g chilli powder, 6g turmeric, 1/2g cumin, 1/2g coriander to the brown roux and fry in low heat for 5 mins.

Tips:
*1tbsp =~8g powdered spices
*Monitor closely as the roux and powdered spices burn easily.
*Omit chilli powder for child friendly version.

Dashi Broth- Rehydrate 6pcs dried shiitake in 400ml water for 1 hr. Add 1pc kombu, 6pcs rehydrated shiitake, 400ml shiitake water and simmer for 20 mins.

Curry- Add 350ml dashi broth, 20g oyster sauce, 15g ketchup, 5g salt, 5g sugar, 1 grated apple and simmer for 3 mins. Stir in spinach and cook for another 1 min.

Served with white rice and pan fried eggplant. Enjoy! πŸ˜‹

#whynotplant

#curry #japanesecurry #vegancurry #veganjapanesecurry #curryrice #japanesefood #veganjapanesefood #eggplant #vegan #veganfood #whatveganseat #veganrecipes #asianvegan #veganasian #veganasianfood #veganasianrecipes #plantbased #meatless #sgfood #sgvegan #sgvegetarian #recipe #feedfeed #thrivemags #beautifulcuisines #sgvegancommunity