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Wednesday, December 23, 2015

Klunker's Japanese curry


Klunker's Japanese Curry

Paste Ingredients 

1 tablespoon curry powder
1 tsp. Onion powder

1 tsp. Garlic powder
1/4-1/2 tsp. red pepper flakes (ground in coffee grinder)
1/2 tsp. turmeric
1/2 tsp. paprika
1/2-1 tsp. Salt
4 tablespoons rice flour
1 tablespoon tomato paste
1 tablespoon vegan worcestershire sauce
About 3-4 tablespoons water
Mix all together until a smooth paste.

The veggies


4-5 potatoes, peeled and cit into 1 inch chunks
4 large carrots, peeled and cut into 1 inch chunks
1 large onion, peeled and chopped
4-5 c water

In a large pot, add water and veggies. Bring to a boil over high heat. When boiling, cover and reduce heat to medium and simmer for 10-12 minutes, or until veggies are tender.
After veggies are cooked, add the curry paste. Stir well to dissolve. Increase heat to medium high and simmer uncovered for 3-4 minutes until thickened. Keep stirring so nothing burns.
Serve with rice.


I hope you give this a try and enjoy it as much as I do.  

9 comments:

  1. Do you think another flour would work?

    ReplyDelete
    Replies
    1. Yes, you could use regular wheat flour, or even some corn starch.

      Delete
  2. I'm going to try this one this week. Looks yummy.

    ReplyDelete
  3. Replies
    1. Yes. Make the recipe, and you can freeze the leftovers for up to a month. :)

      Delete
  4. Do you drain the potatoes and carrots before adding the curry paste?

    ReplyDelete
    Replies
    1. no, you add the curry paste to the water you are cooking the veggies in. So when the veggies are tender, just add the paste and stir well until all combined. :)

      Delete
  5. Hey bro if I don't have the Worcestershire sauce what can I sub it with?

    ReplyDelete