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 mins
Cook Time30 minutes mins
Course: Dinner, Lunch
Cuisine: Japanese
Keyword: Meal Prep
Servings: 5
Calories: 98kcal
- 2 Carrots
- 10 Mushrooms Quartered
- 1 Sweet Potato Diced
- 1 Leek Sliced
- 1 tbsp peanut oil
- 540 ml Water
- 1 pack Japanese curry cubes
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
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