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Before you jump to Vegan Japanese Curry recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snacks.
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Eating almonds is an excellent choice as long as you don’t possess a nut allergy. As an all-in-one energy booster, almonds provide many health rewards. Various vitamins and minerals are found in these wonderful nuts. They do, however, come with tryptophan-the same enzyme that makes you tired after eating turkey. When it comes to almonds, however, they wont allow you to really miss a nap. Instead they will simply help your muscles and gastrointestinal system relax while also helping you feel less burned out. From time to time eating almonds can even be a mood booster!
There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to vegan japanese curry recipe. To cook vegan japanese curry you only need 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Vegan Japanese Curry:
- Provide 100 g eggplant
- You need 150 g potato
- You need 1/2 carrot (or 1 small carrot)
- Take 1 medium tomato
- Use 1/2 medium onion
- Provide 1/2 tsp chopped ginger
- Prepare 1 clove garlic
- Use 2 large okura
- Get 1/2 cup vegetable stock
- Provide 1/2 cup coconut milk
- Get 1/2 tsp turmeric
- Take 1 tsp curry powder
- Provide 1/2 tsp cumin
- Prepare 1 pinch salt
- Prepare 170 g extra firm tofu
- You need parsley (optional)
- You need cooked rice
Instructions to make Vegan Japanese Curry:
- Wrap the tofu with paper towel to drain water for 20 minutes. - Preheat the oven to 450°F.
- Place the sliced tofu to the baking tray and bake them for 25 minutes.
- Chop the ginger and garlic. Slice onion.
- Heat the pot over low to medium heat. Spread the olive oil. - Once the pan has heated, add ginger, garlic, and onion. - Cook for 5 minutes.
- Peel the carrot. - Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture.
- Add the eggplant, potato, carrot, and tomato to the pot. - Add the baked tofu, vegetable broth, coconut milk, curry powder, turmeric, cumin, and salt. - Cover and boil for 15 minutes.
- Wash okra and cut off the stem. - Peel off the streaks near the heather. By peeling off this torso, you can eat the okra's head part deliciously.
- Boil the water. - Once the water has boiled, add 1/2 tsp of salt. - Add the okura and cook for 3 to 5 minutes. - (If you use small okura, boil for only 2 minutes.)
- Drain the okura and set aside. - Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!
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