Lovely gluten-free Japanese Curry is a satisfying, flavorful and delicious curry with veggies ,and spices, in a one pot. This spicy curry is good to serve over rice and tastes amazing.
Ingredients For Japanese Curry:-
Two Teaspoons – Cooking Oil(divided)
Half – Onion(thinly sliced)
Four Cloves – Garlic(finely chopped)
One Tablespoon – Ginger(finely chopped)
One Tablespoon – Rice Flour
Three Teaspoons – Hot Spice Powder
Three-Fourth Teaspoon – Turmeric Powder
One And One-Fourth Cups – Carrots
One Large – Potato(cubed)
One And A Half Cups – Chickpeas(cooked)
Two Teaspoons – Tomato Paste
Two Teaspoons – Soy Sauce
Two Cups – Water
Three-fourth Teaspoon – Salt
Three Tablespoons – Apple(grated)
One-Third Cups – Peas
Scallions Pickled Radish, Pickled ginger, And Rice For Serving
Directions for vegan curry chickpea:-
Put the instant pot on saute.
Add oil, when oil is hot, add onion and pinch of salt and cook until transparent.
Put the garlic to the side. Add one teaspoon more oil to the pot, add the flour and hot spice powder and mix into the oil. Then mix with the onion, ginger, garlic and cook for half a minute stirring frequently as the flour will tend to stick and burn if left too long.
Now add the spices and mix them in.
Time to add veggies, chickpeas, sauces, salt and water. Mix really well to pick up the roasted flour from the bottom, so that none of the flour is sticking. Stop saute.
Close the lid. Pressure cook for six to seven minutes on high flame. Once done switch off the flame and let the pressure release naturally.
Open the lid. Put the pot on saute, add the grated apple and peas and bring to a boil.
Taste and adjust salt, spice and flavor carefully. Add More spices to taste. Add some sweetner and good dash of black pepper or pepper flakes for heat if needed.
Serve with rice and garnished with pickled radish/ginger and scallions.
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