Vegan Japanese Curry with Chickpeas
This vegan Japanese Chickpea Curry is the perfect cozy dinner. Serve it with a side of steamed rice which soaks up all that delicious curry sauce.
Servings: 4
Ingredients
- 1 tbsp vegan margarine or butter
- 1/2 cup celery chopped
- 1/2 tbsp minced garlic
- 1 tsp minced ginger
- 1 1/2 cups carrots peeled and sliced
- 1 1/2 cups potatoes peeled and diced
- 2 tbsp hot curry powder (yellow)
- 1/2 tsp garam masala
- 1 can chickpeas 14 oz, drained/rinsed
- 4 cups no chicken or vegetable broth
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1/2 cup frozen edamame beans
- Cornstarch slurry 1 tbsp cornstarch mixed with 1 tbsp water
- 1/4 tsp salt or to taste
Instructions
- Prep your celery, carrots and potatoes, by peeling and slicing into bite sized pieces.
- Heat the margarine in a large pot over medium high heat, add the celery, garlic and ginger. Cook until celery is translucent.
- Then add the carrots, potatoes, hot curry powder, and garam masala. Cook for 2 mins or until the spices smells fragrant.
- Add the chickpeas, broth, ketchup, soy sauce, and sugar. Bring to a boil and then let simmer for 10-15 mins. or until vegetables are tender.
- Stir in the frozen edamame beans and cornstarch slurry.
- Simmer for 5-10 mins or until thicken slightly. If you find you want a more thicker curry, just add more cornstarch slurry.
- Taste and adjust salt to your preference.
- Serve on top of steamed rice and garnish with basil and sesame seeds.
Video
Notes
- Cut the carrots and potatoes the same size so that they cook evenly.
- When you're buying curry powder keep in mind that different brands will taste more flavourful than others. So you may need to add extra curry powder to your preference.
- For a thicker stew just add a bit more cornstarch slurry and simmer until thickened further.