EASY Vegetarian Japanese Style Curry Recipe from Scratch!
LEARN HOW TO MAKE AN EASY JAPANESE CURRY UDON RECIPE FROM SCRATCH!
LAY HO MA!! There's nothing more delightful that having a warm bowl of noodles coated in delicious curry. I'll show you how to make a Japanese curry powder from scratch, and once you have that on hand, whipping up this amazing curry udon is a breeze! Join me in this episode and learn how to make a Japanese curry udon recipe from scratch. Let's begin
JAPANESE CURRY POWDER RECIPE
Ingredients:
4 tbsp cumin
1 tbsp turmeric
2 tbsp coriander
1 tsp fenugreek
1 tsp nutmeg
2 tsp cinnamon
1 tsp chili powder (cayenne)
1 tsp all spice
1 tsp cloves
Directions:
1. Combine all of the spices in a jar, close the lid, and give it a good shake!
VEGAN JAPANESE CURRY UDON NOODLES RECIPE
Ingredients:
4-5 Japanese baby sweet potatoes
1 white onion
1 carrot
drizzle of olive oil
1 tbsp Japanese curry powder
1 tbsp cane sugar
2 1/2 cups vegetable stock
1 1/2 tbsp soy sauce
250g frozen udon
few sprigs cilantro
Directions:
1. Roughly chop the potatoes. Peel and slice the onions. Roughly chop the carrot
2. Heat up a sauté pan to medium heat. Add a drizzle of olive oil
3. Sauté the onions and carrots for about 5min
4. Add in the potatoes and sauté for another 3-5min
5. Add in 1 tbsp Japanese curry powder and the cane sugar
6. Add in the vegetable stock and soy sauce
7. Turn the heat up to bring to a boil, then simmer on medium for 10-13min
8. Bring another pot of water to boil for the noodles
9. Cook the noodles to package instructions. Remember to stir occasionally to keep them from sticking
10. When the potatoes are fork tender, turn the heat off. Transfer the curry to a blender using a sieve to catch the solid ingredients
11. Add about 1/2 cup worth of potatoes into the blender (you can always add more if not thick enough)
12. Blend on high until smooth. Then, pour the curry back into the sauté pan along with the veggies
13. Stir around for a couple of minutes on medium and you're done
14. Strain out the water from the noodles
15. Plate the noodles and curry. Garnish with some freshly chopped cilantro
HOW TO MAKE JAPANESE KOROKKE RECIPE
WHAT TO DO + EXPLORE IN MISHIMA, JAPAN
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Chickpea Curry, an (almost) perfect one-pot meal
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*IN THIS VIDEO*
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???? KEY MOMENTS
00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!
Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
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Have No Vegetables At Home Try This Delicious Curry | No Vegetable Curry Recipe | Easy Curry Recipe
Have No Vegetables At Home Try This Delicious Curry | No Vegetable Curry Recipe | Easy Curry Recipe
Ingredients:
1 Tsp Rice
1/2 Cup Coconut
1 inch Ginger
1.5 Tsp Cumin Seeds
1 Tsp Pepper Corn
2 Tsp Coriander Powder
5 Cloves
1-inch Cinnamon
2 Cardamom
2 Tbsp Oil
1 med. Onion
1/4 Tsp Turmeric Powder
2 Tsp Chili Powder
2 Tbsp Tamarind Water
Coriander Leaves
Salt
#NoVegtableCurry
#QuickAndEasyCurry
#InstantCurryRecipe
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Chickpea Curry is a tasty dinner idea
Get the Recipe:
⭐️ This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
⭐️ Ingredients
1 tablespoons extra virgin olive oil
1 medium onion chopped
2 cloves garlic grated
1 teaspoon ginger grated
2 teaspoons curry powder
1 teaspoon cumin seeds or ground
⅓ teaspoon red pepper flakes
1 teaspoon turmeric powder optional
½ teaspoon ground coriander optional
½ teaspoon black pepper
1 teaspoon salt
3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
1 - 2 cups vegetable stock depending on your desired consistency
1 can (15 ounce) crushed tomatoes
½ to 1 can (14 ounce) coconut milk
1 teaspoon garam masala optional
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️