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Japanese Vegetable Curry
ROBIN ROBERTSON GLOBAL VEGAN KITCHEN16Ingredients
65Minutes
230Calories
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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
Carbs
Fiber
Potassium
| Calories230Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1170mg49% |
| Potassium670mg19% |
| Protein13g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber7g28% |
| Sugars10g |
| 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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