Japanese vegetable curry with potatoes, carrots and onions.
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)
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.
Be the first to review this recipe by clicking the button below