Asian

Low fat Vienner curry is for Lunch.

Low fat Vienner curry takes 40 minutes to prepare.

Low fat Vienner curry takes 40 minutes to cook.

Low fat Vienner curry makes 15 servings.

The ingredients for Low fat Vienner curry are:

for the stew ingredients:
- 12 small Vienna sausages
- 4 to 6 small potatoes
- 2 carrots
- 1 small sweet potato
- 6 cups of Japanese pumpkin (kabocha)
- 1 large onions
- 5 garlic cloves
- 1 medium eggplant
- 1 big Red Bell pepper
- 50ml of Sake
- 0.5 cup of low sodium soy sauce
- 2 tsp mono-sodium glutamate
- 5 bay leaves
- 1 medium chili pepper

Mushroom stock
- 500ml of water
- 5 dried mushrooms

Curry roux:
- 2 tbsp of yellow curry powder
- 1 tablet of S&B Golden Curry - small pack

Kakushi Aji - the secret ingredient *
- 1 medium red or green apple

Here is how you make Low fat Vienner curry:

For the mushroom stock:1 - in a bowl hydrate the dried shitake mushrooms with the water and sit for at least 2 hours. Better if you prepare it in the previous day.For the stew:2- cut the red bell pepper, the eggplant, the carrots, the sweet potato, the Japanese pumpkin and the potatoes in bite-size chunks3- slice the hydrated shiitake mushrooms, after taking out the stems (the stems can be used too, but as they're harder cook it with the harder ingredients)4- cut the garlic cloves and do not unpeel5- take the onion and chop thinly6- Remove the chili pepper seeds and slice it thinly7- In a Casserole add 1 cup of hot water and add the bay leaves and the chili pepper,8- Add the chopped onions and cook until it become clear and then add the garlic, the sake, the soy sauce, the mushroom stock and the mono sodium glutamate ,9- Add the eggplant, the sweet potato, the potatoes and the carrot cook until a little soft10- Add the mushroom, the Japanese pumpkin and let it cook until the carrots and the pumpkin become soft (al dente)11- Add the Vienna sausage and let the stew simmer for 10 min.For the Curry roux:12 - in a bowl dilute the curry tablet in the soup stock and the curry powder, and then mix until the ingredients become a paste.For the assembly:13- when the stew is done (the carrots become al dente), dilute the paste of the curry in the soup stock from the stew in a little bowl.14- mix the diluted curry paste in the stew and let it simmer, in low heat until become thick. Turn off the burner.15- Grate the apple unpeeled and mix it to the stew* kakushi aji - the secret ingredient is a ingredient that enriches the flavor of the curry. There are several ingredients that can be added that has different effects in the taste.Apple - give more sweetnessCoffee (black) - get a more round taste to the currychocolate - gives some sweetness and enriches the aftertaste of the curryServing Size: 3 cupsNumber of Servings: 15-20Serving Size:?15 to 20Number of Servings: 15Recipe submitted by SparkPeople user NELSON.OOKA.

The nutritional information for Low fat Vienner curry is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 157.0

• Total Fat: 5.1 g
• Cholesterol: 11.1 mg
• Sodium: 1,049.8 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 3.7 g
• Protein: 9.9 g

Low fat Vienner curry is Asian cuisine.

The dietary needs meet for Low fat Vienner curry is Low Fat