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Japanese Style Potato Curry

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Potato Type: Yellow
Prep Method: Slow Cooker

Dish

Main Dish

Prep Time

7 Mins

Cook Time

25 Mins

Serving

Serves 4 (8 ounce portions)

Ingredients

  • 1-1/2 pounds Yellow Potatoes, sliced 2” inch pieces
  • ¾ cup White Onions, cut 1 inch pieces
  • 1-1/2 cup Baby Carrots
  • 4 cups Water
  • 2-1/2 cups Vegetable Stock
  • 7.8 ounce pkg Japanese Curry Mix
  • As Needed Sesame Seeds (Optional)
  • As Needed Cilantro (Optional)

Preparation

  1. Place the potatoes, onions, carrots and water in the multicooker. Attach the lid and set to manual, high pressure for 6 minutes. Allow for a natural release of pressure for 2 minutes, then manually release the pressure. Drain the vegetables, discarding the water. Set the potatoes aside and return the stainless-steel insert to multicooker.
  2. Add the stock and curry mix to the multicooker and turn to sauté.
  3. Cook the sauce until thick, about 3-5 minutes. Carefully stir in the cooked vegetables.
  4. To serve, garnish the curry with the sesame seeds and cilantro if desired.

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Nutrition Facts Per Serving

Calories

330

Fat

5g

Sodium

200mg

Vitamin C

30mg

Carbohydrates

58g

Fiber

4g

Protein

5g

Potassium

128mg

Sugar

9g

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