Sonoko Vegan and Gluten-Free Curry Brick
Three stages of curry brick: whole spices, curry powder, and the final brick
After developing my recipe for the Classic Curry Brick, I had many students asking for a way to satisfy their curry craving while adhering to a Vegan or Gluten-Free diet. The coconut oil and Mochiko rice flour work excellently to replace the butter and all-purpose flour in my Original Curry Brick recipe both in flavor as well as texture. To make a Sonoko Curry Brick, you can purchase Sonoko Curry Powder for pre-toasted and pre-ground spices, or purchase the Quick Curry Brick Kit for a bigger batch that you can toast and grind in your own kitchen!
YIELD 4 servings of Sonoko Curry
ACTIVE TIME 12 minutes
EQUIPMENT
Small pan
Silicone ice tray or other small heat resistant container
INGREDIENTS
1 Tablespoon (7 g) Sonoko Curry Powder
3 Tablespoons (42 g) coconut oil
3 Tablespoons (30 g) Mochiko (sweet rice flour)
PREPARATION
Melt coconut oil over low heat in a small pan.
Add the rice flour, stir occasionally, and cook for 7 minutes until lightly golden in color.
Combine with the curry powder and mix well.
Pour into a mold, (silicone ice tray or a heat resistant container) let it cool, then store in the refrigerator for up to a month or freezer for up to 4 months.
To use, pop the brick out of the mold and use it to make curry dishes such as Sonoko Chicken Curry and Sonoko Tofu Curry.
Recipe developed in collaboration with Shiho Yoshikawa. Photographs © 2019 by Rick Poon.