Vegan Japanese Curry in Instant Pot (saucepan option)

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. #Vegan, #veganricha #glutenfree, #nutfree #Recipe. Can be #soyfree | VeganRicha.com

4.91 from 22 votes

Vegan Japanese Curry in Instant Pot (saucepan option)

Vegan Japanese Curry made in Instant Pot Pressure cooker. Flavorful, Comforting, Vegetable Rich Curry for Weekday Dinner. Saucepan Option. Vegan, nutfree Recipe. Can be glutenfree, , oilfreesoyfree

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Main Course

Cuisine: Gluten-free, Vegan

Servings:

Calories: 209kcal

Author: Vegan Richa

Ingredients

2 tsp oil divided
1/2 onion thinly sliced
4 cloves of garlic finely chopped, or 1 tbsp mined
1 tbsp finely chopped ginger
1 tbsp flour (use rice flour for glutenfree)
2 to 3 tsp garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)
3/4 tsp turmeric
1 1/4 cup chopped carrots
1 large potato cubed
15 oz can chickpeas drained, or 1.5 cups cooked
2 tsp tomato paste or ketchup
2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce or use coconut aminos for soyfree
2 cups water
3/4 tsp salt
3 tbsp applesauce or grated apple
1/3 cup peas
scallions pickled radish, pickled ginger and rice for serving

US Customary - Metric

Instructions

Put the Instant pot on Saute. Add oil, when the oil is hot, add onion and pinch of salt and cook until translucent.
Add the garlic and ginger and mix in. Cook for half a minute.
Move the onions to the side. Add 1 tsp more oil to the pot, add the flour 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. Add the spices and mix them in.
Add the 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. Cancel Saute
Close the lid (sealing). Pressure Cook for 6 to 7 minutes (manual hi). (a minute longer if your veggies are chopped larger). Once the time is up. Click cancel and Let the pressure release naturally.
Open the lid. Put the pot on saute, add the applesauce and peas and bring to a boil. Taste and adjust salt, spice and flavor carefully. Add more spices to taste. Add some sweetener and good dash of black pepper or pepper flakes for heat if needed. Serve with rice and garnished with sesame seeds, pickled radish/ginger and scallions.

Video

Notes

Saucepan: Follow step 1 to 4 in a saucepan over medium heat (Use 2.5 cups of water instead of 2). Partially cover and cook for 12 to 14 minutes. Check if the veggies are tender. Add in the applesauce, peas and continue to simmer over medium-low heat for a few minutes. Taste and adjust carefully.

Oil-free: Saute the onions in 1/4 cup veggie broth. Dry roast the flour on a separate skillet for 2 to 3 minutes, until fragrant. Add the flour later with the spices. You an also use starch as a thickener.

Nutrition is 1 of 4 serves, does not include rice

Nutrition