Japanese Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,185.6
  • Total Fat: 59.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 436.9 mg
  • Total Carbs: 198.7 g
  • Dietary Fiber: 94.3 g
  • Protein: 31.6 g

View full nutritional breakdown of Japanese Vegetable Curry calories by ingredient
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Number of Servings: 1


    1 1/2 Tbsp. plus 1 Tbsp. olive oil
    1 large Japanese eggplant, trimmed and cut (can substitute normal )into 1/4 inch thick rounds (1 cup)
    2 small yellow bell pepper, cored and cut into bite-size pieces (1 cup)
    Salt and pepper to season
    1 clove garlic, minced
    1 small onion, sliced (1 cup)
    1 medium carrot, peeled and cut into bite-size pieces (1 cup)
    4 cups water
    1 small package (125g) Japanese curry roux (can substitute other curry powder)


Heat 1 1/2 Tbsp. of olive oil in medium skillet over medium heat. Saute eggplant and bell pepper for a few minutes, or until tender. Sprinkle with salt and pepper and set aside. Heat 1 Tbsp. of olive oil in large and deep pot over medium heat.Saute garlic and onion until onion is tender, about a few minutes. Add carrot and stir-fry with onion for a minute. Add water, stir well, and simmer on low heat for about 15 minutes, or until carrot is tender. Dissolve small blocks of curry roux in the soup and stir lightly. Serve curry with steamed rice.

Number of Servings: 1

Recipe submitted by SparkPeople user KATSIYA.

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