Japanese Golden Curry with Seitan
Prep Time:
15 Minutes
Serves:
4 Servings
Cook Time:
40 Minutes
Author
Krystal Roberts
About the Recipe
This Japanese golden curry is rich, comforting, and easy to prepare. Tender potatoes, carrots, and seitan simmer in a thick, velvety curry sauce that is perfect over steamed rice.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and sliced
- 2½ cups water
- 1 Japanese Golden Curry roux package, about 3.2 oz / 92 g, vegan variety
- 2–3 cups seitan chicken, cut into bite-sized pieces
- Salt and black pepper, to taste
Optional Add-Ins
- Baby spinach
- Apple, grated
- Corn
- 1 tbsp soy sauce
- 1 tsp garam masala
To Serve
- Steamed Japanese short-grain rice or jasmine rice
- Sliced green onions
- Chili oil, optional
Servings
Yields
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Linked Recipes
Homemade Seitan
Preparation
Step 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2
Add the onion and cook for 5–6 minutes, until softened and lightly golden. Stir in the garlic and ginger and cook for another 30 seconds.
Step 3
Add the potatoes and carrots and cook for 2–3 minutes, stirring occasionally.
Step 4
Pour in the water and bring to a boil. Reduce the heat to a gentle simmer and cook for 15–20 minutes, or until the potatoes and carrots are fork-tender.
Step 5
Break the Japanese Golden Curry roux into cubes and add them to the pot. Stir until completely dissolved and the sauce becomes smooth and velvety.
Step 6
Add the seitan and simmer for another 5–10 minutes, allowing it to heat through and absorb the curry flavor.
Step 7
Taste and adjust the seasoning with salt and black pepper if needed. Add soy sauce or grated apple if desired.
Step 8
Serve over steamed rice and garnish with sliced green onions, sesame seeds, pickled ginger, or chili oil.
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