Vegan Japanese Curry Udon Recipe
Prep Time:
5 minutes
Cook Time:
18 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon avocado oil
  • ½ onion, diced
  • 2 cups sliced mushrooms
  • 1 cup diced potato
  • 1 diced carrot
  • 2 tablespoons vegan butter
  • 2 tablespoons flour
  • 1 tablespoon curry powder
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon tomato paste
  • 2 teaspoons soy sauce
  • 4 cups vegan dashi broth
  • 2 (7-ounce) packages fresh udon noodles (discard seasoning packet)
  • 3 chopped green onions.
Directions
  1. Add the oil to a large pot and bring the heat to medium.
  2. Add the onions and cook for about 5 minutes.
  3. Now add the mushrooms, potato, and carrots and cook for 8 minutes stirring frequently.
  4. While that is cooking, make the roux. Add the butter to a small pot and bring the heat to low.
  5. Add the flour and stir for about 1 minute with a whisk.
  6. Stir in the curry powder, coriander, turmeric, cumin, garam masala, salt, pepper, tomato paste, and soy sauce.
  7. When the mushroom, potatoes, and carrots have been cooking for 8 minutes, add the dashi broth. Stir.
  8. Add the roux to the vegetables and bring the pot to a boil.
  9. Drop in the noodles and cook for about 5 minutes on medium-high heat.
  10. Top with scallions and serve.