Trying out the (V) option on the menu… (continuation)

Still experimenting on things I like that were not vegan, then trying to make them vegan led me to this. Maybe because of my Asian roots I do have this thing about cooking with lemon grass and coconut and ginger and chilli. But this one is a little closer to home than any curry.

This is a take on my mum’s Japanese chicken curry. Growing up, her chicken curry was one of those dishes that just meant home. The smell of it cooking, the colour of the sauce, the way the potatoes would soften and soak up all that flavour. It was comfort food before I even knew what comfort food was.

So the challenge here was to recreate that feeling — without the chicken. The answer was fried firm tofu. It holds its shape, takes on flavour beautifully, and gives the curry that satisfying bite you need. Loaded up with mushrooms, potatoes, carrots, sweet potato and green peas, this is the kind of dish that fills you up and warms you from the inside out. Served with steamed rice and a side of pickled ginger (from a jar because who has time to fucking pickle ginger in a hurry) , just like Mum used to do it.

Chicken Curry Without The Chicken

Serves 4 to 6

500 gms firm tofu, cut into chunks and deep fried until golden
2 large potatoes, peeled and cut into chunks
2 medium carrots, peeled and sliced
1 medium sweet potato, peeled and cut into chunks
200 gms button mushrooms, halved
1 cup (150 gms) frozen green peas
1 large brown onion, diced
100 gms ginger, chopped small
3 cloves garlic, chopped
1 tbsp vegetable oil
1 litre (4 cups) vegetable stock
3 to 4 blocks Japanese curry cubes (S&B or your preferred brand — adjust to taste)
Salt and pepper to taste

To serve: steamed Japanese short grain rice, pickled ginger

Step 1 — Start with the tofu. Pat your firm tofu dry with paper towels — this is important, the drier it is the better it will fry. Cut into generous chunks, roll in a mixture of semolina and potato starch, and deep fry in hot oil until golden and crispy on the outside. Set aside on paper towels to drain. This step gives the tofu that satisfying bite that replaces the chicken in the original dish.

Step 2 — In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic and ginger and sauté for about 5 minutes until soft and lightly golden. Add the carrots, potatoes and sweet potato and stir to coat. Cook for another 3 to 4 minutes.

Step 3 — Pour in the vegetable stock and bring to a boil, skimming off any foam that rises. Lower the heat, cover and simmer for about 15 minutes or until the vegetables begin to soften. Add the mushrooms and continue to simmer for another 5 minutes.

Step 4 — Remove the pot from the heat. Break the Japanese curry cubes into the pot and stir until completely dissolved and the sauce is smooth and thick. Return to low heat and stir continuously for 2 to 3 minutes until the curry coats the back of a spoon. Taste and adjust with salt and pepper if needed.

Step 5 — Gently fold in the fried tofu and frozen peas. Simmer on low for a further 5 minutes until the peas are cooked through and the tofu has soaked up some of that beautiful curry sauce.

Step 6 — Serve over steamed rice with pickled ginger on the side. The ginger cuts through the richness of the curry perfectly — just like Mum always had it.

*Japanese curry cubes vary in heat level — mild, medium and hot are all available. I use medium as a base and adjust from there. If you want more depth, add a teaspoon of soy sauce and a small piece of dark chocolate into the sauce when you add the curry cubes. Trust me on the chocolate.

This one’s for you, Mum.

Happy Cooking and always remember to cook with your Heart…

Stay tuned for more on this series.