Japanese vegetable curry with potatoes, carrots and onions.
Ingredients
1-1/2 pounds Yellow Potatoes, sliced 2” inch pieces
¾ cup White Onions, cut 1 inch pieces
1-1/2 cup Baby Carrots
4 cups Water
2-1/2 cups Vegetable Stock
7.8 ounce pkg Japanese Curry Mix
As Needed Sesame Seeds (Optional)
As Needed Cilantro (Optional)
Preparation
Prep Time: 7min | Cook Time: 25min
Place the potatoes, onions, carrots and water in the multicooker. Attach the lid and set to manual, high pressure for 6 minutes. Allow for a natural release of pressure for 2 minutes, then manually release the pressure. Drain the vegetables, discarding the water. Set the potatoes aside and return the stainless-steel insert to multicooker.
Add the stock and curry mix to the multicooker and turn to sauté.
Cook the sauce until thick, about 3-5 minutes. Carefully stir in the cooked vegetables.
To serve, garnish the curry with the sesame seeds and cilantro if desired.
Nutrition
Calories330
Fat5g
Sodium200mg
Vitamin C30mg
Carbohydrates58g
Fiber4g
Protein5g
Potassium128mg
Sugar9g
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