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Vegetarian Japanese Curry

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Total time: 30 minutes

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Serves 4

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5.9 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 tb - Oil, olive

1 small - Small, onions - thinly sliced

2 - Garlic, cloves - finely chopped

1 ½ tsp - Ginger root - grated

2 pcs - Medium carrots - cut into 2 cm cube

1 - Small, sweet potato, white - cut into 2 cm cube

150g - Mushrooms, oyster, raw - remove the end and cut into 1 inch pieces

150g - Mushrooms, beech mushrooms, raw - trimmed and separated

120g - Apples, raw, without skin - grated

1 ½ tb - Curry paste, other - Japanese

½ tb - Sauce, soy, reduced salt

1 tb - Catsup, low sodium

.5g - Pepper, black, ground

600 mL - Water


Saucepan with lid, Bowl, Chopping board, Knife


1. Heat the oil in a medium saucepan, add the onion and sauté until they become translucent and tender.

2. Add the ginger and garlic then, sauté for 1 min.

3. Stir in carrots and potatoes. Pour the water and bring it to a boil.

4. Add the grated apple and simmer for 10 mins.

5. Add the beech and oyster mushrooms. Boil for 1 min.

6. Turn off the heat. In a separate bowl, ladle about 1 cup of the stock and stir in the curry paste until it dissolves.

7. Add the mixture to the saucepan and stir to combine.

8. Add the reduced-salt soy sauce and low sodium catsup. Turn on the heat and simmer uncovered on low heat, stirring occasionally, until the curry becomes thick.

9. Dish up and serve.


1 serving = about 298g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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