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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 176.7
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 521.8 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.2 g

View full nutritional breakdown of Veggie Japanese Curry calories by ingredient
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Veggie Japanese Curry

Submitted by: THEWALNUT

Introduction

I love all curries but Japanese curry has a special place in my stomach. Eating Japanese curry takes me back to living in Japan and spending time with friends and my host family. I love all curries but Japanese curry has a special place in my stomach. Eating Japanese curry takes me back to living in Japan and spending time with friends and my host family.
Number of Servings: 10

Ingredients

    Box Of Japanese Curry (2 square blocks)
    1 block of tofu ( I use extra firm)
    2 tsp of oil ( I use olive)
    Veggies of choice! I used what I received from the CSA:
    2 cups of zucchini
    2 medium potatoes
    1 large carrot
    3 small Japanese turnips
    1 medium onion
    2 peppers ( I used purple and red varieties)
    Eggplant ( I cut up two small eggplants a Japanese white and a purple but only used half of each)
    Green beans ( I used 2 purple long beans)
    6-10 cups of water

Directions

Add 2 tsp of oil to a deep, large pan ( I use a wok), heat the oil over medium heat.
Cut all vegetables into bite size pieces. Add veggies to pot and cook for 15 minutes ( start with things that take longest to cook, carrots, potatoes, etc). Stir to keep from sticking.
Add tofu.
Add 6-10 cups of water, raise heat to medium high and bring mixture to a slight burble.
Cook until veggies are almost soft enough to eat ( You don't want them too squishy).
Reduce the heat to medium low and add in the curry blocks ( I chop mine up beforehand). Stir until curry dissolves.
Cook until curry thickens, if it over thickens add more water until it's the thickness you like. Make sure to keep stirring, curry likes to stick to the bottom and burn if you aren't careful.

Serve over rice, noodles, or just eat on own!

Serving Size: 1 cup of curry

Number of Servings: 10

Recipe submitted by SparkPeople user THEWALNUT.






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