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Japanese Curry With Banza Rice

Japanese Curry With Banza Rice
This recipe is brought to us by @chris24michel!
Ingredients
  • 1 bag Banza Tricolor Rice
  • 1-2 large russet potatoes
  • 2 large carrots
  • 1/2 large white onion
  • 2 cloves of garlic
  • 1 tbsp canola oil
  • 1 tbsp ketchup
  • 1/4 cup apple sauce
  • 2 tbsp tahini
  • 8 cups of water
  • 8 oz vegan chicken seitan (optional)
  • 1 vegan breaded chicken cutlet (optional)
  • 3 tbsp curry powder
  • 2 tbsp garam masala
  • 2 tbsp sugar
  • 2 tbsp soy flour
  • 2 tbsp nutritional yeast
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp turmeric
  • 1 tbsp cardamon
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp dulse flakes
  • 1 tsp ginger
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp of nutmeg
  • 1/2 tsp of cinnamon
  • 1/2 tsp cocoa powder
  • 1/8 tsp cloves
Instructions
  1. Whisk together all the spices in a bowl and set aside.
  2. Dice the onion, garlic, potatoes, and carrots into 1/2 in pieces and set aside.
  3. In a large pot on medium-high heat add the oil and onion and sauté for a few minutes and then add the garlic.
  4. Once the onion and garlic have browned add the spice blend in and whisk together.
  5. Let the spices brown for a little until fragrant and slowly add half the water while whisking.
  6. Add in the ketchup, apple sauce, and tahini while whisking and the remaining water.
  7. Add in the potatoes, carrots, and seitan and let simmer covered for 10-15 min until vegetables are fork-tender.
  8. While the curry is cooking cook the whole bag of Banza Tricolor Rice as directed on the package.
  9. Serve the curry with breaded cutlet and rice.

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