Vegan Japanese Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick vegetable curry made with a roux, mushrooms, potatoes, and carrots, lightly sweetened with grated apple. It tastes warm, slightly sweet, and savory and is served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 teaspoon salt
- 6 oz shiitake mushrooms, sliced
- 4 cloves garlic, chopped
- 2 teaspoons ginger, grated
- 4 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 2 tablespoons Japanese curry powder (S&B brand)
- 1 tablespoon garam masala
- 2 medium carrots, sliced
- 2 russet potatoes, cubed
- 1 fuji apple, grated
- 4 cups water
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 625mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 497mg
- Calcium
- 27mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 625MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.