RECIPE
Spicy and satisfying, this vegan Japanese curry rice recreates the magical richness of this classic comfort food using the power of plants and mushrooms.
FOR CURRY - 2 1/2 cups water - 10 grams konbu - 12 grams dried Shiitake mushrooms (2 mushrooms) - 400 grams potatoes (peeled and cut into 1-inch chunks) - 225 grams carrots (peeled and cut into 1/2-inch chunks) - 225 grams Button mushrooms (cleaned and halved) - 225 grams Maitake mushrooms (shredded) - 1/2 teaspoon salt - 2 tablespoons vegetable oil - 440 grams cooked chickpeas (439 gram can) - 100 grams shelled edamame
FOR CURRY BASE - 400 grams onion - 200 grams carrot - 30 grams garlic - 25 grams ginger - 1/4 teaspoon salt - 1/4 teaspoon baking soda - 2 tablespoons vegetable oil - 30 grams Japanese curry powder - 2 tablespoons brown sugar - 2 teaspoons cocoa powder - 1/4 cup soy sauce - 3 tablespoons ketchup
(cont.)
1
Add the dried shiitake mushrooms and konbu to the water and rehydrate to make the stock. This will take 1-2 hours.
2
Put the carrots and potatoes in a microwave-safe bowl, cover with a lid and cook for 5-6 minutes at 800 watts or until the veggies are tender.
3
For the curry base, roughly chop the onions, carrots, garlic, and ginger and puree them in a blender or food processor.
4
Add 2 tablespoons of oil to a large pot and saute the mushrooms until browned (10-12 minutes). Remove them from the pot.
5
Add the aromatic puree to the pot and boil the mixture until it becomes a thick paste.
6
Add the remaining 2 tablespoons of oil and fry the aromatic paste until it's thick and glossy.
7
Add the curry powder, sugar, and cocoa powder and mix this into the aromatic paste until fragrant.
9
Add the chickpeas along with it's liquid to the pot and then add the mushroom stock, cooked carrots & potatoes, and sauteed mushrooms. Simmer until the the curry thickens (~15 minutes)
10
When the curry has thickend, stir in the edamame and serve with rice.