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Vegan Japanese Curry
Vegan Japanese Curry

Before you jump to Vegan Japanese Curry recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

A lot of us have been taught to believe that comfort foods are not good and must be avoided. Often, if your comfort food is a sugary food or some other junk food, this is true. Other times, comfort foods can be perfectly healthy and good for us to eat. There are some foods that basically can improve your moods when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Some grains are actually great for driving away bad moods. Barley, quinoa, millet, teff, etc are all good for helping you feel better. They help you feel full too which can truly help to improve your mood. Feeling famished can be terrible! The reason these grains help your mood so much is that they are not difficult for your stomach to digest. These foods are easier to digest than others which helps jumpstart a rise in your blood glucose which in turn brings up your mood to a happier place.

So you see, you don’t need to consume all that junk food when you want to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to vegan japanese curry recipe. You can cook vegan japanese curry using 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Vegan Japanese Curry:
  1. Provide 100 g eggplant
  2. Use 150 g potato
  3. Provide 1/2 carrot (or 1 small carrot)
  4. Provide 1 medium tomato
  5. You need 1/2 medium onion
  6. Prepare 1/2 tsp chopped ginger
  7. Take 1 clove garlic
  8. Use 2 large okura
  9. Provide 1/2 cup vegetable stock
  10. Provide 1/2 cup coconut milk
  11. Get 1/2 tsp turmeric
  12. Use 1 tsp curry powder
  13. Use 1/2 tsp cumin
  14. You need 1 pinch salt
  15. Provide 170 g extra firm tofu
  16. Take parsley (optional)
  17. Prepare cooked rice
Steps to make Vegan Japanese Curry:
  1. Wrap the tofu with paper towel to drain water for 20 minutes. - Preheat the oven to 450°F.
  2. Place the sliced tofu to the baking tray and bake them for 25 minutes.
  3. Chop the ginger and garlic. Slice onion.
  4. 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.
  5. Peel the carrot. - Chop the eggplant, potato, peeled carrot, and tomato into bite-size pieces as shown in this picture.
  6. 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.
  7. 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.
  8. 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.)
  9. Drain the okura and set aside. - Garnish the curry with cooked rice, parsley and boiled okura. Enjoy!

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