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)
Prep Time20 minutes
Cook Time30 minutes
Course: Dinner, Lunch
Cuisine: Japanese
Keyword: Meal Prep
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