Japanese curry

Ingredients for 4 servings:

• 160 g basmati rice
• 4 gherkins
• 1 large onion(s)
• 5 garlic cloves
• 30 g ginger
• 2 small apples
• 2 carrots
• 2 tbsp sunflower oil
• 250 g beef substitute (soy beef from Vantastic Foods)
• 2 tbsp margarine (Alsan)
• 3 tbsp flour
• 3 tbsp curry powder, mild
• 400 g tomatoes, chopped (can)
• 1.2 liters of vegetable broth
• 2 tbsp ketchup
• 3 tbsp Worcestershire sauce, vegan
• 2 tbsp lavender honey
• 3 tbsp soy sauce
• e.g. sea salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Cook the basmati rice according to the instructions. Quarter the gherkins lengthwise and cut into small cubes. Peel and finely chop the onion, garlic, and ginger. Peel and grate the apples and carrots. Heat the oil in a saucepan. Sauté the onion, garlic, and ginger until the onions begin to brown. Add the soy meat and fry for 5 minutes. Mix in the margarine and flour and sauté for 2 minutes. Stir in the curry powder. Add the canned tomatoes and simmer for 5 minutes. Add the vegetable stock and stir well until the spices are dissolved. Stir in the ketchup, Worcestershire sauce, honey, soy sauce, apples, and carrots. Bring to a boil once, then simmer on low heat for 30 minutes, stirring occasionally. Season to taste and serve. https://vegan-cooking-with-thalija.de/archive/1216