Japanese Curry with Kohlrabi and Smoked Tofu
A beautifully mild and sweet curry, hinting at the lighter meals of spring though well within the realm of a comforting, hearty meal.
2 tbsp coconut oil
1 brown onion
1 kohlrabi (2 small)
1 block of smoked firm tofu
1/4 apple, grated
1 inch ginger, grated
2 tbsp coconut oil
1 tbsp plain flour
1 tbsp tomato sauce
1 tbsp vegan worcestershire sauce or japanese tonkatsu sauce
2 tsp curry powder
1 tsp garam masala
1/2 tsp chilli flakes
A beautifully mild and sweet curry, hinting at the lighter meals of spring though well within the realm of a comforting and hearty meal. I’ve used kohlrabi here – delicious with it’s naturally sweet and subtle flavour, or alternatively put your broccoli stem to good use (very similar!) or stick with carrots and spuds.
Japanese Curry with Kohlrabi and Smoked Tofu..
Heat 2 tbsp of coconut oil in a medium pot and cook the onions on a medium heat until somewhat caramelised. Add diced potatoes, carrots and kohlrabi, and stir to coat. 4 cups of water goes in (or just enough to cover) and bring to the boil. Reduce to a simmer, add the diced tofu and grated apple, pop the lid on and cook for 20 minutes.
In another small pot, make your Japanese style roux to flavour and thicken the curry. Heat another 2 tbsp oil on a low heat, stir or whisk in the flour for around 3-5 minutes to cook and brown the mixture. Add the ginger, spices and sauces, and cook another few minutes stirring most of the time. Turn off the heat.
Once your veggies are nearing cooked, add the roux by first thinning it with a ladle-full of veggie water and then another, then pour it back in to the veggie pot. Simmer another 10 minutes till thickened and lovely.
Serve with a rice and quinoa combo (I cook them together in the pot at a ratio of about 3:1 rice : quinoa), and topped with fresh coriander.
Hints and Tips
Swap coconut oil for butter when making the roux, if you prefer.
For meat eaters, this also works beautifully with beef in a cast iron pot or slow cooker.