Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Japanese Curry
NUTRITION · PER SERVING55M COOK
CAL 17%·PRO 13%
CARBS 63G76% OF CAL
6G FIBER50G OTHER7G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan Japanese curry with tender vegetables and sweet apple notes, served over rice. Warm and deeply satisfying comfort food.
mainjapanesecurrybowl🍲 stockpotdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 large onion (sliced)
- 2 cloves garlic (minced)
- 3 large carrots (sliced thick)
- 3 medium yellow potatoes (peeled and cut into bite-sized cubes)
- 1 honeycrisp apple (peeled and finely diced)
- 3 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1.5 oz Japanese curry roux cubes (see notes)
- Jasmine rice (cooked)
At a glance
PER SERVING · TIME 55M
CAL 17%·PRO 13%
CARBS 63G76% OF CAL
6G FIBER50G OTHER7G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G UNSAT
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
- 45m
- Sodium
- 660mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.