A rich, dark red curry with potatoes, carrots, onion, eggplant, and tofu.
Short History: Curry was introduced to Japan during the Maiji era – 1868-1912. By the 1870’s, the Imperial Japanese Navy was using curry to prevent beriberi – a vitamin B deficiency which can lead to cardiovascular nervous system issues. Soon, it became very popular and common to find in school cafeterias. By the year 2000, it was a more frequent meal than sushi or tempura! This Japanese curry from The Vegan Taste will give you thiamine (vitamin B1), fiber, vitamin k1, potassium, antioxidants, and more!
Reheating Instructions: Warm over medium in a wok or pan.
“We loved this dish!! We love all the creamy curry dishes.” – Stephanie Ev. from Phoenix
“Yummy” – Kathy Za. from Chandler