Vegan Japanese Curry in Instant Pot (Saucepan Option)

veganricha.com

CAMOM

2 tsp oil divided

½ ( 0.5 ) onion thinly sliced

4 cloves of garlic finely chopped, or 1 tbsp mined

1 tbsp finely chopped ginger

1 tbsp flour (use rice flour for glutenfree)

2 to 3 tsp ( 2 to 3 tsp) garam masala or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using)

¾ tsp ( 0.75 tsp) turmeric

1 ¼ cup ( 160 g) chopped carrots

1 large potato cubed

15 oz ( 15 oz) can chickpeas drained, or 1.5 cups cooked

2 tsp tomato paste or ketchup

2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce or use coconut aminos for soyfree

2 cups ( 500 ml) water

¾ tsp ( 0.75 tsp) salt

3 tbsp applesauce or grated apple

⅓ cup ( 48.33 g) peas

scallions pickled radish, pickled ginger and rice for serving

Directions at veganricha.com

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