Скачать с ютуб Vegan JAPANESE CURRY カレー with katsu(veggie) toppings в хорошем качестве

Vegan JAPANESE CURRY カレー with katsu(veggie) toppings

JAPANESE CURRY Unfortunately, most of Japanese curry tablets sold in supermarkets are not vegan. That's why you need to learn how to make it. Once you know, you won't stop eating curry! I love the touch of 🍎 but you can use banana instead. CURRY ROUX: -3 Tbsp vegetable oil -4 Tbsp rice flour -3 Tbsp curry -salt to make the curry roux: Heat the oil in a pan, on low heat. Add the flour and stir to combine. Add the curry powder and salt to taste, mix and cook for 1 minute. CURRY: -½ big onion -1 carrot -1 potato -1 clove garlic -1 Tbsp tomato paste -3 cups broth or water -bay leaf (optional) -½ apple -2 Tbsp soy sauce or tamarin (GF option) to make the curry: Put some oil in a pot. Add the onions and garlic and cook until translucent. Add the rest of vegetables and stir for a couple of minutes. Add the tomato paste. When the tomato is well combined, add the broth and bay leaf and bring to boil. Siimmer for around 10 minutes or until the veggies are tender. Add the grated apple and soy sauce. Dissolve the desired amount of curry roux and cook for another 5 minutes. You’ll see how the mix thickens. KATSU (toppings): -tofu -veggies: pumpkin, courgette, aubergine, ... -aquafaba -panko -flour -oil to fry to make the katsu: Coat the veggies in flour, then aquafaba and finally in panko. Fry in a pan, with oil, until golden. inspired in Vegan Miam recipe