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–+ servings

Hearty Vegan Japanese Curry with Chickpeas

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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 4 people

Ingredients
  

  • 300 g pumpkin, seeds removed Peel the skin if you prefer
  • 2 onions, medium size
  • 200 g spinach
  • 1/2 apple, medium size
  • 5 cloves garlic
  • 3 cm ginger
  • 300 g (net) chickpeas in brine, drained
  • 4 tbsp canola oil/ olive oil
  • 1 tsp cumin seeds
  • 3 tbsp curry powder
  • pepper, for taste
  • 80 - 100 g all-purpose flour Adjust the amount for the thickness of your liking (I did 90g). Use gluten-free flour if you prefer
  • 3 tbsp ketchup
  • 3 tbsp soy sauce use gluten-free soy sauce if you prefer
  • 3 tbsp miso Add 4 tbsp if you use white miso
  • 2 tbsp mirin
  • 1 pack kombu dashi stock Substitution: plant-based bouillon/ home-made kombu dashi with 2g salt
  • 500 ml water, to dissolve dashi
  • 450 g rice ideally Japanese rice with 600ml water

Instructions
 

Step 1: Prep the ingredients and rice

  • Slice the pumpkin (into around 5mm pieces) and onions. Mince garlic and ginger. Peel and grate (or mince) apple. Roughly chop spinach. Drain chickpeas.
  • Meanwhile, wash and cook the rice according to the package.

Step 2: Stir the base

  • Heat oil in a large pot over medium. Add cumin seeds and toast briefly.
  • Add onions and cook until tender and lightly golden.
    Add garlic and ginger and stir 1-2 minutes.
  • Add the pumpkin and apple to the pot and gently stir for 3–4 minutes.

Step 3: Make the roux base

  • Turn the heat to low. Add flour and stir well to coat everything. Add curry powder and mix.
  • Dissolve kombu dashi in 500 ml water. Slowly pour into the pot while stirring.
    Turn the heat up to medium-low. Add drained chickpeas.

Step 4: Simmer

  • Simmer gently, stirring well to prevent the bottom from scorching, for 20–25 minutes, until the pumpkin gets fully tender and the sauce gets thick.
  • Add soy sauce, mirin, ketchup, and spinach and simmer until the spinach becomes wilted. Season with pepper to taste, and finally, dissolve miso into the pot and turn off the heat.
  • Let it REST 5–10 minutes before serving (important to allow the flavor to settle).
    Serve with cooked rice, and enjoy!
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