Asian

Veggie Japanese Curry is for Dinner.

Veggie Japanese Curry takes 25 minutes to prepare.

Veggie Japanese Curry takes 45 minutes to cook.

Veggie Japanese Curry makes 10 servings.

The ingredients for Veggie Japanese Curry are:

Box Of Japanese Curry (2 square blocks)
1 block of tofu ( I use extra firm)
2 tsp of oil ( I use olive)
Veggies of choice! I used what I received from the CSA:
2 cups of zucchini
2 medium potatoes
1 large carrot
3 small Japanese turnips
1 medium onion
2 peppers ( I used purple and red varieties)
Eggplant ( I cut up two small eggplants a Japanese white and a purple but only used half of each)
Green beans ( I used 2 purple long beans)
6-10 cups of water

Here is how you make Veggie Japanese Curry:

Add 2 tsp of oil to a deep, large pan ( I use a wok), heat the oil over medium heat. Cut all vegetables into bite size pieces. Add veggies to pot and cook for 15 minutes ( start with things that take longest to cook, carrots, potatoes, etc). Stir to keep from sticking.Add tofu.Add 6-10 cups of water, raise heat to medium high and bring mixture to a slight burble. Cook until veggies are almost soft enough to eat ( You don't want them too squishy).Reduce the heat to medium low and add in the curry blocks ( I chop mine up beforehand). Stir until curry dissolves.Cook until curry thickens, if it over thickens add more water until it's the thickness you like. Make sure to keep stirring, curry likes to stick to the bottom and burn if you aren't careful.Serve over rice, noodles, or just eat on own!Serving Size: 1 cup of curryNumber of Servings: 10Recipe submitted by SparkPeople user THEWALNUT.

The nutritional information for Veggie Japanese Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 176.7

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 521.8 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 3.8 g
• Protein: 7.2 g

Veggie Japanese Curry is Asian cuisine.

The dietary needs meet for Veggie Japanese Curry is Vegetarian