Vegan Abiko Curry Recipe
Discover the rich and bold flavors of Vegan Abiko Curry, a plant-based twist on a beloved Japanese classic. This hearty dish combines sweet and savory notes, packed with tender vegetables and savory mushrooms, all enveloped in a luscious curry sauce. Perfect for cozy nights or a satisfying meal any day of the week.
Ingredients
- 2 cubes SB Curry Cubes – Savory curry base for rich flavor.
- 1 medium Apple – Adds natural sweetness to balance the spices.
- 3 large Onions – Caramelized for deep flavor.
- 2 stalks Celery – For a fresh and crunchy texture.
- 1 tablespoon Better Than Bouillon – Enhances umami.
- 1 medium Tomato – Adds richness and a slight tang.
- 2 cups Mushrooms Cremini and Chanterelles – Earthy and meaty.
- 2 tablespoons Flour – For thickening the curry sauce.
- 1 tablespoon Cornstarch – Helps achieve a silky texture.
- 1 teaspoon Garlic and Herb Seasoning – Aromatic depth.
- 1 cup Bell Peppers sliced – Adds sweetness and vibrant color.
- 2 tablespoons Olive Oil – For sautéing vegetables and mushrooms.
- 2 cups Water – To dissolve curry cubes and create the sauce.
Instructions
- Prepare the Mushrooms:
- Dredge mushrooms in flour or cornstarch, season with garlic and herb seasoning, and pan-fry until golden. Set aside.
- Sauté Aromatics:
- Heat olive oil in a large skillet. Sauté onions, garlic, and celery until soft and fragrant.
- Cook Vegetables:
- Add bell peppers and tomatoes. Cook until slightly softened and beginning to brown.
- Make the Curry Sauce:
- Add Better Than Bouillon, curry cubes, and water. Stir until cubes dissolve, then simmer.
- Thicken the Sauce:
- Sprinkle in flour or cornstarch, whisking continuously until the sauce reaches your desired consistency.
- Simmer:
- Add apples and let the curry simmer for 10–15 minutes to develop flavors.
- Assemble & Serve:
- Ladle curry over rice, top with crispy mushrooms, and garnish with green onion or parsley if desired.