Japanese Dry Curry

Japanese cuisine is a delightful tapestry of flavors and techniques, and one of its hidden gems is Japanese dry curry, or dorai kare.

Unlike the saucy curries of Indian or Thai origin, dry curry is a stir-fried dish where the spices coat the ingredients with just a hint of moisture. This vegan version swaps traditional meats for tempeh, a protein-packed alternative that soaks up the spices beautifully.

INGREDIENTS:

• 2 tbsp seed oil
• 1/2 Onion 
• 1 Carrot
• 1 Green bell pepper (about 1/4 of a large pepper)
• 150g Tempeh
• Fresh or powdered ginger
• 1 Garlic, crushed 
• 2 tbsp Soy sauce
• 1 tbsp Vegan Worchestershire sauce
• 200g Tomato pulp
• 1 tbsp Miso, dissolved in 2 tbsp water
• 1 Homemade vegan curry cube (recipe HERE)

INSTRUCTIONS:

1.Chop and blend the onion, carrot, bell pepper, and tempeh with a mixer.

2.Heat olive oil in a pan and sauté onions until translucent.

3.Add ginger, garlic, carrots, bell pepper and cook until soft.

4.Season with soy sauce and vegan Worchestershire sauce.

5.Add the tomato pulp and miso dissolved in water. Mix well.

6.Crumble the homemade curry cubes into the pan, stirring to coat the ingredients.

7.Let the mixture simmer gently for 10 minutes, allowing the flavors to meld. Add a splash of water if the curry gets too dry.

8.Adjust seasoning and serve hot with freshly steamed rice.

Tips and Variations

• Swap tempeh with TSP, jackfruit, or seitan for variety.
• Add mushrooms, zucchini, or baby corn for extra texture.
• For a spicier version, sprinkle in chili flakes or cayenne.
• Serve with brown rice or quinoa for a healthier base.

Japanese dry curry combines the best of global and Japanese cuisine, with every bite bursting with flavor and texture. The addition of tomato pulp and miso enriches the curry, while tempeh and green bell pepper make it hearty and satisfying. This vegan take on a beloved classic is perfect for cozy dinners or meal prep. Try it today and 

savor the umami goodness!

VIDEO RECIPE: