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Home-made Japanese Vegetarian Curry
RECIPETIN JAPAN19Ingredients
55Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 potato (200g / 7.1oz, halved and cut into bite size pieces, about 12 pieces in total)
- 100 grams carrot (cut into 2cm / ¾" thick discs, note 1)
- 100 grams zucchini (cut into 2cm / ¾" thick discs)
- 100 mL dry white wine
- 400 mL water (note 2)
- 2 tsp. vegetable stock powder (note 2)
- 1 tsp. salt
- 1 Tbsp. sugar
- 1 red apple (sweet, grated, optional)
- 1 tsp. tamarind
- 2 Tbsp. oil (note 3)
- 30 grams butter (note 3)
- 2 onions (450g / 1lb, very thinly sliced)
- 25 grams ginger (grated)
- 2 cloves garlic (grated)
- 2 1/3 Tbsp. flour
- 2 Tbsp. curry powder
- 1 tsp. chilli powder (note 4)
- 2 1/2 Tbsp. tomato paste
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium500mg21% |
| Potassium480mg14% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A60% |
| Vitamin C30% |
| Calcium4% |
| Iron8% |
* 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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