Vegetarian Japanese Curry Food

VEGAN JAPANESE TURNIP CURRY

Vegan Japanese Turnip Curry image

If turnips aren't your thing, then Japanese turnips will definitely change your opinion. Japanese turnips are normally used for salads, and they taste great with just some sea salt sprinkled on them. Unlike most other turnips, these are mildly sweet and crunchy, almost like radishes. This Indian-style curry, or korma, is a rich, creamy and flavorful entree that pairs well with rotis and rice.

Provided by Oxbow Farm

Categories World Cuisine Recipes Asian Indian

Time 1h

Yield 2

Number Of Ingredients 28

Ingredients

2 cups cubed Japanese turnips
1 potato, peeled and cubed
1 tomato, diced
1 cup water
¼ teaspoon ground turmeric
1 teaspoon canola oil
2 dried red chile peppers
2 small Thai green chiles
1 (1/2 inch) piece cinnamon stick
4 pearl onions
2 tablespoons unsweetened dried coconut
1 tablespoon coriander seeds
5 cashews
2 green cardamom pods
2 whole cloves
½ teaspoon fennel seeds
¼ teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon water, or as needed
1 teaspoon canola oil
½ teaspoon fennel seeds
1 (1 inch) piece cinnamon stick
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
4 fresh curry leaves
¼ cup peas
1 pinch salt, or to taste

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.

Nutrition Facts : Calories 312.9 calories, Carbohydrate 48.6 g, Fat 11.8 g, Fiber 11.9 g, Protein 8.5 g, SaturatedFat 4.2 g, Sodium 240.7 mg, Sugar 10.9 g

VEGETARIAN JAPANESE CURRY

Vegetarian Japanese Curry image

Curry was introduced to Japan by the first Japanese sent overseas to learn the Western ways. Of course, they have taken it and made it their own. Recipe from Vegetarian Times, March 2012, p.66

Provided by Member 610488

Categories Curries

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
3 large carrots, cut into 1/2 inch thick half moons
2 1/2 tablespoons japanese-style curry powder (S&B Oriental brand recommended)
2 garlic cloves, minced
3 2/3 cups low sodium vegetable broth
2 small yukon gold potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 tablespoons ketchup
1 tablespoon vegetarian worcestershire sauce
1 tablespoon miso
1 cup fresh shelled edamame (optional) or 1 cup frozen shelled edamame (optional)
6 cups hot cooked white rice (Hinode Calrose brand recommended)

Steps:

Heat oil in large pot over medium heat. Saute onion 7 to 9 minutes, or until onion starts to brown. Add carrots and saute 5 minutes. Stir in curry powder and garlic and cook 1 minutes, or until fragrant.
Add broth, potatoes, apple, ketchup, Worcestershire sauce and miso. Bring to a simmer.
Reduce heat to medium-low and cook 30 minutes, or until the potatoes are tender. Add edamame and simmer 5 minutes more. Serve over sticky rice.

Nutrition Facts : Calories 357.8, Fat 3.4, SaturatedFat 0.5, Sodium 215.3, Carbohydrate 75.1, Fiber 4.4, Sugar 7.7, Protein 6.7

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