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Vegan Japanese Curry with Shiitake Mushroom, Lotus Root, and Short Grain Rice

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A delicious twist on this Japanese comfort food, Chef Lisa Kitahara's Vegan Japanese Curry with Shiitake Mushroom, Lotus Root and Short Grain Rice features a curry much milder and sweeter than traditional Thai or Indian curries, as it's made with fruits and honey.

This dish starts with fire roasted shiitake and white button mushrooms, which are then stewed with carrots and potatoes in the rich sauce flavoured with Japanese staple chopped parsley, as well as coffee and dark chocolate for depth and complexity. Served with cooked short grain sushi rice for a bit of bite, and garnished with pickled lotus root for a hint of tang.

Ingredients: Short grain rice, Water, Yellow onion, Yukon potatoes, White button mushroom, Lotus root (Water, Citric acid, SHMP, Vitamin C, Sodium hydrosulfite), Carrot, Gala apple, Shittake mushroom, Curry roux cube (Vegetable oil, Salt, Sugar, Curry powder, Mandarin orange peel, Spices, Monosodium glutimate, Caramel colour, Red pepper, Garlic, Celery seeds, Malic acid, Disodium inosinate, Disodium guanylate), Rice Vinegar (Sugar, Salt, Water), Soy sauce (Water, Soybeans, Wheat, Salt, Brewing starter (Aspergillus sojae)), Canola oil, Garlic, Mirin (Glucose syrup, Alcohol, Rice, Corn syrup, Salt), Dark chocolate (Cocoa mass, Sugar, Cocoa butter, Emulsifier), Granulated sugar, Ginger, All purpose flour, Kosher salt, Ground black pepper, Instant coffee dark roast, White pepper.

Contains: Wheat, Soy, Mustard, Sulphites

Produced in a facility where other food allergens could be present.

Cooking Instructions

  1. Place the pickled lotus root garnish bag in a bowl of cold water to thaw while you get started.
  2. In a large non-stick pan, add the contents of the curry sauce and vegetable pouch with ½ cup of water. Cook over medium heat for 7-9 min, stirring occasionally until warmed through.
  3. In a second non-stick pan, add the rice pouch with 4-6 tbsp of water. Cook over medium heat for 4-5 min, stirring often until warmed through.
  4. Plate the Japanese curry alongside the rice. Garnish with the pickled lotus root and enjoy!

Ingredients

Ingredients: Short grain rice, Water, Yellow onion, Yukon potatoes, White button mushroom, Lotus root (Water, Citric acid, SHMP, Vitamin C, Sodium hydrosulfite), Carrot, Gala apple, Shittake mushroom, Curry roux cube (Vegetable oil, Salt, Sugar, Curry powder, Mandarin orange peel, Spices, Monosodium glutimate, Caramel colour, Red pepper, Garlic, Celery seeds, Malic acid, Disodium inosinate, Disodium guanylate), Rice Vinegar (Sugar, Salt, Water), Soy sauce (Water, Soybeans, Wheat, Salt, Brewing starter (Aspergillus sojae)), Canola oil, Garlic, Mirin (Glucose syrup, Alcohol, Rice, Corn syrup, Salt), Dark chocolate (Cocoa mass, Sugar, Cocoa butter, Emulsifier), Granulated sugar, Ginger, All purpose flour, Kosher salt, Ground black pepper, Instant coffee dark roast, White pepper.

Contains: Wheat, Soy, Mustard, Sulphites.
Produced in a facility where other food allergens could be present.

Nutrition Info

Per 1 serving

Ingredient

Amount

% DV

Calories

350

Fat

7g

9%

Saturated fat

1.5g

8%

Trans fat

0g

Carbohydrates

65g

Fibre

2g

9%

Sugars

7g

7%

Protein

7g

Cholesterol

0mg

Sodium

560mg

24%

Potassium

400mg

8%

Calcium

30mg

2%

Iron

1.3mg

8%

  1. Place the pickled lotus root garnish bag in a bowl of cold water to thaw while you get started.
  2. In a large non-stick pan, add the contents of the curry sauce and vegetable pouch with ½ cup of water. Cook over medium heat for 7-9 min, stirring occasionally until warmed through.
  3. In a second non-stick pan, add the rice pouch with 4-6 tbsp of water. Cook over medium heat for 4-5 min, stirring often until warmed through.
  4. Plate the Japanese curry alongside the rice. Garnish with the pickled lotus root and enjoy!

Ingredients: Short grain rice, Water, Yellow onion, Yukon potatoes, White button mushroom, Lotus root (Water, Citric acid, SHMP, Vitamin C, Sodium hydrosulfite), Carrot, Gala apple, Shittake mushroom, Curry roux cube (Vegetable oil, Salt, Sugar, Curry powder, Mandarin orange peel, Spices, Monosodium glutimate, Caramel colour, Red pepper, Garlic, Celery seeds, Malic acid, Disodium inosinate, Disodium guanylate), Rice Vinegar (Sugar, Salt, Water), Soy sauce (Water, Soybeans, Wheat, Salt, Brewing starter (Aspergillus sojae)), Canola oil, Garlic, Mirin (Glucose syrup, Alcohol, Rice, Corn syrup, Salt), Dark chocolate (Cocoa mass, Sugar, Cocoa butter, Emulsifier), Granulated sugar, Ginger, All purpose flour, Kosher salt, Ground black pepper, Instant coffee dark roast, White pepper.

Contains: Wheat, Soy, Mustard, Sulphites.
Produced in a facility where other food allergens could be present.

Per 1 serving

Ingredient

Amount

% DV

Calories

350

Fat

7g

9%

Saturated fat

1.5g

8%

Trans fat

0g

Carbohydrates

65g

Fibre

2g

9%

Sugars

7g

7%

Protein

7g

Cholesterol

0mg

Sodium

560mg

24%

Potassium

400mg

8%

Calcium

30mg

2%

Iron

1.3mg

8%