Vegan Japanese Curry in Instant Pot (saucepan option)
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Vegan Richa · by Vegan Richa★ 5.0 (34)

Vegan Japanese Curry in Instant Pot (saucepan option)

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 25%
CARBS 56G71% OF CAL
13G FIBER0G ADDED0G INTRINSIC31G OTHER12G TOTAL SUGAR
FAT 6G16% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, vegan Japanese curry loaded with potatoes, carrots, chickpeas, and peas in a warming spiced sauce. Ready in 35 minutes using a pressure cooker or saucepan.

mainjapanesecurrybeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tsp oil (divided)
  • 1/2 onion (thinly sliced)
  • 4 cloves of garlic (finely chopped, or 1 tbsp mined)
  • 1 tbsp finely chopped ginger
  • 1 tbsp flour ((use rice flour for glutenfree))
  • 2 to 3 tsp garam masala (or 1.5 to 2 Tbsp Japanese Curry powder (omit turmeric if using))
  • 3/4 tsp turmeric
  • 1 1/4 cup chopped carrots
  • 1 large potato cubed
  • 15 oz can chickpeas (drained, or 1.5 cups cooked)
  • 2 tsp tomato paste or ketchup
  • 2 tsp vegan Worcestershire sauce or use soy(tamari for glutenfree) sauce ( or use coconut aminos for soyfree)
  • 2 cups water
  • 3/4 tsp salt
  • 3 tbsp applesauce (or grated apple)
  • 1/3 cup peas
  • scallions (pickled radish, pickled ginger and rice for serving)
PREP
10M
SODIUM
525MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.