Vegetables in Japanese Curry
This is a great way to boost your vegetables whilst not forsaking flavour. Great for Healthy lunches, also great with a katsu of any sort (chicken, pork, eggplant)
Servings: 5
Calories: 98kcal
Ingredients
- 2 Carrots
- 10 Mushrooms Quartered
- 1 Sweet Potato Diced
- 1 Leek Sliced
- 1 tbsp peanut oil
- 540 ml Water
- 1 pack Japanese curry cubes
Instructions
- Chop the vegetables
- Stir fry the vegetables in the peanut oil (and any meat or replacements you want to use) for 5 minutes
- After the vegetables are fried, add the water and bring to the boil. Reduce heat, cover and simmer until all ingredients are tender (approx 15 minutes)
- Add the Curry mix (I use Curry cubes) and stir until curry mix is completely integrated into the water (approx 5 minutes)
- Serve with Rice or Noodles
Nutrition
Calories: 98kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 54mg | Potassium: 453mg | Fiber: 3g | Sugar: 5g | Vitamin A: 10786IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg