From: https://rhiansrecipes.com/gluten-free-vegan-japanese-curry/
gluten-free, vegan, instant pot
8 Servings
- 1 package of extra-firm tofu, pressed and cubed
- 2 T Canola Oil
- 1 Onion, diced big
- 4 t Garlic, minced
- 2 t Ginger, minced
- 2 t Curry Powder, maybe a smidge more, up to you
- 2 t Ground Cumin
- 2 t Ground Turmeric
- 4 Carrots, diced big, peel if you want, but not worth the trouble
- 4 Potatoes, diced big
- 1 Red Bell Pepper, diced big, any other color is fine, more is better
- 1 can Coconut Milk
- 2 t Better than Bouilion
- 2 t Agave Syrup
- 2 T Tamari
- 1 can recipe-ready tomatoes
- 4 T cornstarch (or tapioca starch)
- 1/2 t Cayenne Pepper
- 1/2 t Mushroom Seasoning
- Salt and Pepper, to taste
Start the tofu in a press or between two plates. you'll cube it later. Set the cooker on sauté, wait until it's hot, add oil and sauté the onion until it's translucent and a bit brown on the edges. Add garlic and ginger, sauté for 30 seconds more. Add the spices, stir, cook for about a minute longer. At this point, you'll probably be chopping veggies, so add about a cup of water to the cooker so you don't scorch the onions or the spices. Add the carrots, potatoes, pepper, coconut milk, bouilion, agave syrup and Tamari, top up with a bit of water until there is enough liquid to cover the veggies (though probably not necessary if you added water during the sauté). Close the lid, set the cooker for 5 minutes on manual. While the curry is cooking, cube the tofu, and start a skillet on medium heat. Spray the skillet with some oil, then add 1T of curry powder and 1t of paprika and 1t of cumin, and 1t of turmeric. Stir to mix the spices, then toss in the tofu, and stir until the cubes are coated. Cook a bit more, but you're not looking to brown them, just warm them a bit, then turn off the skillet and wait for the cooker to finish. When it's done, do a quick release. Hit the cancel button and then turn on sauté again, stir in the can of tomatoes, and the tofu,cook for about 10 minutes more. Dissolve the cornstarch (or tapioca starch) in a bit of water in a small bowl,then add the cornstarch mixture to the curry. Stir well, and cook a few minutes more, until the sauce has thickened. If it's still looking too thin, repeat the cornstarch steps. If it's looking too thick, add a bit of water. Taste, adjust spices to suit your desire (maybe just salt and pepper, but you can go with cayenne pepper if you want hot curry, we recommend about 1/2 t of Cayenne pepper to hit the right notes of off-the-shelf Japanese Curry cubes). If you know you want hot curry sauce, add the Cayenne pepper with the other spices. But we recommend tasting and adjusting the heat until you hit the right mark you are aiming for. Serve with rice (brown or white, you pick) and a side salad.