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Japanese Style Curry

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $11.83 One serving costs about $11.83 One serving costs about $11.83

$11.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,dairy-free,healthy,gluten free,dairy free lunch,main course,main dish,dinner Indian,Asian,Japanese
spoonacular Score:87%

Spoonacular Score: 87%

 

Japanese Style Curry might be just the main course you are searching for. This recipe makes 1 servings with 2673 calories, 79g of protein, and 63g of fat each. For $11.83 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up corn oil, portobello mushrooms, mediums onions, and a few other things to make it today. To use up the corn oil you could follow this main course with the Lemon Chiffon Cake With Raspberry Cream as a dessert. This recipe is typical of Japanese cuisine. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is excellent. Similar recipes include Japanese Style Chicken Curry Rice, Japanese Curry, and Japanese Curry.

Ingredients

Servings:
3 Tbsps
3 Tbsps corn oil
corn oil
2.5 Tbsps
2.5 Tbsps curry powder
curry powder
2 medium
2 medium onions
onions
1 cup
1 cup frozen peas
frozen peas
1 lb
1 lb portobello mushrooms
portobello mushrooms
0.25 cups
0.25 cups potato starch
potato starch
1.5 lb
1.5 lb potatoes
potatoes
1 lb
1 lb pound cake
pound cake
1 tsp
1 tsp sea salt
sea salt
2.5 Tbsps
2.5 Tbsps tamari
tamari
some
some tofu
tofu
some
some white mushrooms
white mushrooms
3 Tbsps corn oil
3 Tbsps
corn oil
2.5 Tbsps curry powder
2.5 Tbsps
curry powder
2 medium onions
2 medium
onions
1 cup frozen peas
1 cup
frozen peas
1 lb portobello mushrooms
1 lb
portobello mushrooms
0.25 cups potato starch
0.25 cups
potato starch
1.5 lb potatoes
1.5 lb
potatoes
1 lb pound cake
1 lb
pound cake
1 tsp sea salt
1 tsp
sea salt
2.5 Tbsps tamari
2.5 Tbsps
tamari
some tofu
some
tofu
some white mushrooms
some
white mushrooms

Equipment

bowl
bowl
whisk
whisk
pot
pot
bowl
bowl
whisk
whisk
pot
pot


Instructions

  1. Whisk the curry powder into 1 cup cold water in a small bowl and set aside.
  2. Heat the oil in a large pot over medium-high heat. Add the onions and salt and saute, stirring occasionally, until the onions are translucent, about 8 minutes.
  3. Add the mushrooms and saute until they begin to soften, about 2 minutes. Stir in the potatoes and saute for 1 minute more. Add 4 cups cold water and the curry mixture and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the potatoes can easily be pierced with a fork, about 20 minutes.
  4. Whisk the cornstarch or potato starch with the tamari and 2 tablespoons cold water in a small bowl. Add to the curry and stir gently until the sauce thickens.
  5. Gently stir in the tofu, if using, and the peas and cook until heated through, 5 to 10 minutes. Taste and adjust the seasonings with additional curry powder, salt and-or tamari, if desired. If you like, serve with small bowls of raisins and walnuts on the side.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $12.54
Ingredient
3 tablespoons corn oil
2.5 tablespoons curry powder
2 mediums onions
1 cup frozen peas
1 pound portobello mushrooms
¼ cups potato starch
1.5 pounds potatoes
1 pound pound cake
1 teaspoon sea salt
2.5 tablespoons tamari
some tofu
Price
$0.14
$0.77
$0.48
$1.29
$5.03
$0.23
$0.91
$2.43
$0.03
$0.46
$0.79
$12.54

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
2698 Calories
81g Protein
64g Total Fat
468g Carbs
89% Health Score
Limit These
Calories
2698
135%

Fat
64g
100%

  Saturated Fat
8g
54%

Carbohydrates
468g
156%

  Sugar
198g
220%

Cholesterol
462mg
154%

Sodium
7429mg
323%

Get Enough Of These
Protein
81g
163%

Manganese
7mg
362%

Iron
45mg
255%

Copper
5mg
253%

Vitamin B3
43mg
216%

Selenium
134µg
193%

Vitamin C
155mg
188%

Vitamin B6
3mg
181%

Potassium
6316mg
180%

Fiber
44g
180%

Phosphorus
1769mg
177%

Folate
633µg
158%

Vitamin B2
2mg
144%

Vitamin B1
2mg
144%

Vitamin B5
10mg
102%

Magnesium
358mg
90%

Calcium
875mg
88%

Vitamin E
11mg
74%

Zinc
10mg
69%

Vitamin K
70µg
67%

Vitamin A
1960IU
39%

Vitamin B12
1µg
22%

Vitamin D
2µg
18%

covered percent of daily need

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