May is Asian American and Pacific Islander Heritage Month in the United States, and I’m sharing my mom’s easy Japanese curry recipe! It is typically enjoyed with chicken or pork, but I have adapted it to be vegan by substituting tofu for the protein. This recipe traveled with my mom over the Pacific Ocean when she moved to the United States at age thirteen! Hope you enjoy!
Where Can I Buy Curry Cubes?
You can find curry cubes at your local Asian supermarket or on Amazon! I prefer the Extra Hot, but you can mix and match to your preferred level of spice!
Recipe
[recipe title="Vegan Japanese Curry" servings="10" preptime="20 minutes" cooktime="20-30 minutes" ][recipe-notes]
Credit: My mom, Aiya!
[/recipe-notes]
[recipe-ingredients]
* 20 ounces carrots, sliced
* 40 ounces potatoes, cubed
* 3 yellow onions, chopped
* 2 bell peppers, chopped
* 2 blocks firm tofu, cubed
* 15 ounces water
* 2 boxes S&B Golden Curry
* Soy sauce or coconut aminos for gluten free, to taste
[/recipe-ingredients]
[recipe-directions]
1. First, cut all of your vegetables and your tofu.
2. Add water to a large pot and add in all vegetables.
3. Bring to a boil.
4. Cover and simmer for 10-15 minutes, or until potatoes are cooked through. You should be able to easily insert a butter knife into the potatoes.
5. Add curry cubes to your pot.
6. Stir well, until curry cubes have “melted.” I start with a box and half and add more if needed. Curry should be thick, similar to gravy consistency.
7. Add tofu and allow to heat through.
8. Add soy sauce if needed.
9. Serve with rice and enjoy!
[/recipe-directions]
[recipe-nutrition]
Per Serving (without rice): 523 calories; 24 g fat; 56 g carbohydrates;
20 g protein.
[/recipe-nutrition]
[/recipe]