Vegan Japanese Curry Rice Recipe | Yummly

Vegan Japanese Curry Rice

LA FUJI MAMA
19Ingredients
80Minutes
280Calories
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Ingredients

US|METRIC
  • 2 cups water
  • 2 teaspoons bouillon (Better Than, No Chicken Base)
  • 2 cups soy curls (broken into smaller pieces, about 1 inch)
  • 2 yellow onions (large, chopped)
  • 4 cloves garlic (finely chopped)
  • 1 tablespoon fresh ginger (grated)
  • 4 teaspoons curry powder (I use S&B)
  • 2 teaspoons fine grain sea salt
  • 3 carrots (cut into chunks)
  • 2 large potatoes (Russet or Yukon Gold, cut into chunks)
  • 1 eggplant (about 16 ounces, cut into chunks)
  • 2 tablespoons tomato paste
  • 2 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 2 cups vegetable stock
  • 3 cups water
  • 1 teaspoon maple syrup (if needed)
  • 1/3 cup cornstarch
  • japanese rice (Hot steamed, for serving)
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    NutritionView More

    280Calories
    Sodium43% DV1030mg
    Fat1% DV0.5g
    Protein12% DV6g
    Carbs21% DV63g
    Fiber28% DV7g
    Calories280Calories from Fat4.5
    % DAILY VALUE
    Total Fat0.5g1%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol0mg0%
    Sodium1030mg43%
    Potassium860mg25%
    Protein6g12%
    Calories from Fat4.5
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber7g28%
    Sugars10g20%
    Vitamin A90%
    Vitamin C50%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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