Vegan Japanese Curry in Instant Pot (Saucepan Option)

Vegan Japanese Curry In Instant Pot (saucepan Option) taking into account bearing in mind Oil, Onion, Garlic, Chopped Ginger, Flour, Garam Masala, Turmeric, Chopped Carrots, Large Potato, Chickpeas, Tomato Paste, Vegan Worcestershire Sauce, Water, Salt, Applesauce, Peas, Pickled Radish, Pickled Ginger, Rice

The ingredient of Vegan Japanese Curry in Instant Pot (Saucepan Option)

1. 2 teaspoons oil estranged
2. 1/2 onion thinly sliced
3. 4 cloves garlic finely chopped, or 1 tbsp mined
4. 1 tablespoon chopped ginger finely
5. 1 tablespoon flour use rice flour for glutenfree
6. 3 teaspoons Garam Masala or 1.5 to 2 Tbsp Japanese Curry powder, omit turmeric if using
7. 3/4 teaspoon turmeric
8. 1 1/4 cups chopped carrots
9. 1 large potato cubed
10. 15 ounces chickpeas drained, or 1.5 cups cooked
11. 2 teaspoons tomato bonding agent or ketchup
12. 2 teaspoons vegan Worcestershire sauce or use soy, tamari for glutenfree sauce or use coconut aminos for soyfree
13. 2 cups water
14. 3/4 teaspoon salt
15. 3 tablespoons applesauce or grated apple
16. 1/3 cup peas
17. pickled radish
18. pickled ginger
19. rice

The instruction how to make Vegan Japanese Curry in Instant Pot (Saucepan Option)

Nutritions of Vegan Japanese Curry in Instant Pot (Saucepan Option)

calories: NutritionInformation
carbohydrateContent: 300 calories
fatContent: 59 grams
fiberContent: 4 grams
proteinContent: 9 grams
sodiumContent: 9 grams
sugarContent: 850 milligrams
: 7 grams