Potato, carrot and tofu Japanese curry. Super basic but it’s got legs. Made about a week’s worth of dinners with this batch.

  • muddi [he/him]@hexbear.netEnglish
    6·
    1 year ago
    • Caramelize onions, garlic, and ginger (either diced or blended into a paste)
    • Add whole spices (Indian tempering spice blends, curry and bay leaves) and sugar
    • Fry the pastes (a Thai curry paste, tomato paste, maybe miso)
    • Add powdered spices (eg. garam masala)
    • Stir fry some vegan protein (usually tofu or beans)
    • Stir fry veggies (whatever is leftover for the week or frozen blends)
    • Add soy sauce, Thai soy sauce (for the RNA), nutritional yeast, mushroom seasoning and MSG
    • Add liquid (water, broth, vegan milk or yogurt) and optional starch to thicken
    • Add optional flavored oil like toasted sesame oil

    Serve with rice or flatbread after it looks and smells done

    • PointAndClique [they/them]@hexbear.netOPEnglish
      2·
      1 year ago

      Add soy sauce, Thai soy sauce (for the RNA)

      RNA like… DNA? I haven’t used Thai soy sauce before, it sounds like a lighter kecap manis, could that be a substitute?

      • muddi [he/him]@hexbear.netEnglish
        2·
        1 year ago

        Yes RNA! Well, at least the one I am talking about is Golden Mountain brand and the ingredients says

        Flavor enhancer (Disodium 5’ - ribonucleotides)

        It’s basically the remnants of broken down proteins which gives it the umami taste. I would say kecap manis might work as a sub, or maybe make a caramel simple syrup and mix it around 1:1 with a light soy sauce or tamari.