Gluten-Free Vegan Japanese Curry

September 10, 2017

1 tablespoons coconut oil (or sub vegetable or rapeseed oil)
1 onion, diced
2 cloves garlic, minced
1 cm ginger, peeled and minced
1 heaped teaspoon curry powder, to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 carrots, peeled and diced
400 g (14oz) potatoes (new potatoes are best as they retain their shape and there’s need to peel them), diced (you can also substitute sweet potatoes)
1 aubergine, diced
Handful of frozen peas
200 g (7oz) tinned tomatoes
200 g (7oz) coconut milk
1 vegetable stock cube (ensure gluten-free if necessary)
1 teaspoon agave syrup (or sub any other sweetener)
1 tablespoon soy sauce (or tamari if gluten-free)
2 tablespoons cornflour
Salt + pepper, to taste

http://www.rhiansrecipes.com/2017/06/06/gluten-free-vegan-japanese-curry/
See the full directions on my site

Nutritions

Calories
5201

Sodium
768mg
32% DV

Fat
290g
446% DV

Protein
95g
190% DV

Carbs
579g
196% DV

Fiber
82g
331% DV