I used the S&B roux which is accidentally vegan.

It has onion, shimeji mushrooms, potato, carrots, the roux, salt and pepper

    • Sashin@vegantheoryclub.orgOP
      3·
      20 days ago

      I hope you enjoy it! It was a little blander than I thought it would be, I should have used more roux for that amount but I saved it by adding ground chilli

    • Sashin@vegantheoryclub.orgOPEnglish
      4·
      21 days ago

      I probably added too much water, I chucked in a packet of TVP to use up the water and thicken it.

      So this is what I did.

      1. fried diced onion at the bottom of the pot for few minutes
      2. add diced shimeji mushrooms and fry for a few minutes
      3. add potato and carrots, fry for a few minutes
      4. add lots of water (I added too much) and keep on boil long enough for the potato and carrots to be cooked
      5. turn off and add the curry roux (I should have had more packets for this amount) and stir in
      6. turn heat on low to simmer and stir for a few minutes
      7. add salt and pepper (I feel like it would have been good to add ground chilli too)
    • keepcarrot [she/her]@hexbear.netEnglish
      2·
      20 days ago

      Japanese curry tends to be substantially thicker than most other curries, but it’s a matter of taste. Just add water! I usually add about 500 mL to a large pot, the starch from the potatoes, the disintegrating onions, and the roux should make it thick enough.

      Basic veg proportion:

      • 4 onions, diced and slow cooked before everything else (with garlic and ginger)
      • 2 potatoes, large cubes
      • 2 carrots, thick slices
      • Rest of volume with frozen broccoli, so we can pretend to be healthy
      • 500 mL water, added with potatoes, carrots, broccoli. Add seared chicken here too if thats your speed.

      Boil until veg is soft but not disintegrating.

      Take off heat, add roux. Mix well.

      Bring up to heat again and stir until it’s as goopy as you want.

      Add to rice in equal proportions