Servings: 4 People
Calories: 310kcal
Equipment
- 1 Saucepan
- 1 Wooden spoon
- 1 Measuring cups
- 1 and spoons
Ingredients
- 2 large (~600 g) onions, oil for frying
- 6 tbsp butter (I use Miyokos cultured butter)
- 1 small (60 g) carrot
- ½ large grated (120 g) apple
- ⅓ grated (30 g) red bell pepper
- 100 g plant-based bacon or beef (I use Light Life)
- 1 tbsp vegan chicken bullion
- 2 tbsp mango or mixed fruit chutney
- 1 tbsp peanut butter
- 2 tsp S&B curry powder
- 1 pack (200 g) curry roux cubes
- 4 tsp Bull Dog Worcestershire sauce
- 2 tsp Bull Dog Fruit
- Vegetable Sauce
- 2 tsp red miso paste
- 1 tbsp instant coffee
- 1 tbsp rice vinegar
- 1 ½ divided (375 ml) cups of water + 5 cups (1250 ml) of water
- 1 tsp divided salt, to taste ⅛ - ¼ teaspoon white pepper, or to taste
- ⅛ - ¼ tsp togarashi or cayenne, to taste
- 4 tsp dark soy sauce, optional.
Instructions
- Thinly slice the onions and add them to a large pot with oil over medium heat. Sauté for about five minutes, stirring frequently.
- Add the butter to the pot and let it melt. Once melted, add the carrots, apple, and red bell pepper. Cook for an additional five minutes until vegetables are soft
- Add the plant-based bacon or beef and cook for an additional two minutes until slightly browned
- Add the vegan chicken bullion, mango or mixed fruit chutney, peanut butter, S&B curry powder, curry roux cubes, Bull Dog Worcestershire sauce, Bull Dog Fruit Vegetable Sauce, red miso paste, instant coffee, and half of the rice vinegar. Stir to combine and cook for an additional two minutes
- Add the water and salt and bring to a boil. Lower the heat, cover with a lid, and let the curry simmer for about twenty minutes or until the sauce has thickened
- Once the sauce has thickened, stir in the remaining rice vinegar, white pepper, togarashi or cayenne, and dark soy sauce (if using). Taste and adjust seasoning as needed
- Serve the curry with your favorite protein or vegetable add-ons such as karaage, korokke, natto, katsu (I used tofu katsu), tempura, fried/sauteed vegetables, and rice
Video
Notes
- If you don't have any vegan chicken bullion, you can substitute it with vegetable stock or even water.
- You can adjust the heat of this curry by adding more togarashi or cayenne if desired.
- For a richer flavor, you can add some mirin to the sauce when cooking.
- Feel free to add your favorite vegetables or proteins to the curry.
- You can also add a dollop of dairy-free yogurt on top for extra creaminess.
- If you like a sweeter curry, try adding some brown sugar when cooking the sauce.
- Serve with a pickled scallion bulb (ryakyozuke) for a unique flavor.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days or frozen for longer storage. Reheat over low heat until warmed through.
Nutrition
Calories: 310kcal
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