Vegetable Curry

This Vegetable Curry is a comforting and colorful Japanese dish, featuring a harmonious blend of seasonal vegetables simmered in a fragrant curry sauce. Perfect for a satisfying lunch, it brings warmth and nutrition to your day.

Ingredients

• Carrot - 100 grams, diced
• Potato - 150 grams, diced
• Zucchini - 100 grams, diced
• Bell pepper - 100 grams, diced
• Broccoli - 80 grams, cut into florets
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Vegetable oil - 1 tablespoon
• Japanese curry powder - 2 tablespoons
• Coconut milk - 200 ml
• Vegetable broth - 200 ml
• Soy sauce - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cooked rice - for serving

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion, garlic, and ginger; sauté until the onion is translucent.
3. Stir in the diced carrot and potato, cooking for about 5 minutes.
4. Add the zucchini, bell pepper, and broccoli, and cook for another 5 minutes, stirring occasionally.
5. Sprinkle the curry powder over the vegetables and stir well to coat them.
6. Pour in the coconut milk and vegetable broth; bring to a gentle simmer.
7. Add the soy sauce, salt, and black pepper, then reduce the heat and let the curry simmer for about 15 minutes, or until the vegetables are tender.
8. Serve hot over cooked rice.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, supporting heart health.

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