Japanese Vegetable Curry Recipe | Yummly
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Japanese Vegetable Curry

ROBIN ROBERTSON GLOBAL VEGAN KITCHEN
16Ingredients
65Minutes
230Calories
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Japanese Vegetable Curry

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Ingredients

US|METRIC
4 SERVINGS
  • 2 tsp. olive oil (or ¼ cup, 60 ml water)
  • 1 yellow onion (large, chopped)
  • 2 carrots (peeled and cut into ¼-inch, 6 mm thick slices)
  • 2 Tbsp. yellow curry powder
  • 1 1/2 Tbsp. tomato paste
  • 1 Tbsp. wheat-free tamari
  • 2 tsp. agave nectar
  • 1/4 tsp. cayenne pepper (optional)
  • 1/3 cup applesauce
  • 3 cups vegetable broth
  • 1 potato (large rurusset, peeled and cut into 1-inch, 2.5 cm dice)
  • salt
  • freshly ground black pepper
  • 1 Tbsp. miso paste (mellow)
  • 8 oz. extra firm tofu (well drained, blotted dry, and diced)
  • 3/4 cup frozen peas (fresh or, 98 g thawed)
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    NutritionView More

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    230Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories230Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium1170mg49%
    Potassium670mg19%
    Protein13g25%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A130%
    Vitamin C35%
    Calcium45%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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