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
Add the dried shiitake mushrooms and konbu to the water and rehydrate to make the stock. This will take 1-2 hours.
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.
For the curry base, roughly chop the onions, carrots, garlic, and ginger and puree them in a blender or food processor.
Add 2 tablespoons of oil to a large pot and saute the mushrooms until browned (10-12 minutes). Remove them from the pot.
Add the aromatic puree to the pot and boil the mixture until it becomes a thick paste.
Add the remaining 2 tablespoons of oil and fry the aromatic paste until it's thick and glossy.
Add the curry powder, sugar, and cocoa powder and mix this into the aromatic paste until fragrant.
Add the soy sauce and ketchup to deglaze the pot.
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)
When the curry has thickend, stir in the edamame and serve with rice.