• Eddie

Japanese Vegan Curry Bowl

My obsession with Japanese curry is ongoing. I had a dream about making a sweet and spicy curry with peanuts, plantains and sweet potatoes…and I the kind of guy who lives the dream. So, here it is: totally better in real life.


2 T coconut oil

2 ripe plantains, peeled and chopped

2 sweet potatoes, chopped

1 bunch celery, chopped

1 bunch scallions, chopped, greens and whites separated 

6 oz. vegan ‘chicken’

1 C peanuts

2 t Japanese curry paste (nobody in Japan makes curry from scratch)

3 C water

½ C white rice (leave this out if you want a thick gravy rather than a stew)

  1. Melt the coconut oil in a large saucepan over medium heat.

  2. Add the plantains, sweet potatoes, celery, scallion whites, vegan chicken, peanuts, curry, water, and rice. Stir to combine. Keep stirring (you want to make sure the curry is well combined) until it comes to a boil.

  3. Cover and cook for 30 minutes. Your kitchen will smell like curry and peanuts. If it were a cologne, I’d rock it. 

  4. Portion it out, and top with the scallion greens. 

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© 2018 Eddie McNamara