Vegetarian Japanese Curry Food
VEGAN JAPANESE TURNIP CURRY
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
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
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
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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