Japanese curry from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 209) by Richa Hingle

  • sesame seeds
    Buy Now
  • scallions
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    See recipe for soy-free, gluten-free, and other variations. Can substitute sunflower oil for safflower oil, cooked chickpeas for canned chickpeas, ketchup for tomato paste, soy sauce for vegan Worcestershire sauce, apples for applesauce, pickled ginger for pickled radishes, and garam masala and ground turmeric for Japanese curry powder.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for soy-free, gluten-free, and other variations. Can substitute sunflower oil for safflower oil, cooked chickpeas for canned chickpeas, ketchup for tomato paste, soy sauce for vegan Worcestershire sauce, apples for applesauce, pickled ginger for pickled radishes, and garam masala and ground turmeric for Japanese curry powder.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.