Made an absolutely massive pot of Japanese curry this week. Super filling and packed full of veggies.
Recipe and macros in pictures.
8 servings and (not including rice) only 212kcal per serving and 22g protein.
by dquirke94
3 Comments
LowDudgeon
My brother in Christ, it looks like you forgot the curry, or didn’t add enough. The broth should be thiccer than Megan Thee Stallion. It should coat the vegetables in a slurry, disguising their true nature.
And you’re not supposed to put sour cream in it either.
But it’s healthy, I guess.
dquirke94
Ingredients 520g chicken breast 100g pointed red pepper 240g can chickpeas 450g broccoli 1 onion 425g mushrooms 2 carrots 1 pack Japanese golden curry block
Fry off onion until softened. I didn’t use oil for calorie reasons but you do you. Once softened add garlic if you have it, then peppers and mushrooms, with a sprinkle of salt to sweat. Add carrots and chickpeas, enough water to cover, and the Japanese curry. Bring to a boil, then reduce to a simmer. I quickly fried off my diced chicken in another pan and added it to finish poaching in the sauce. Add broccoli once sauce begins to thicken for the last few minutes so it doesn’t overcook. Taste for seasoning as it’s a huge pot of food. I added extra pepper, aromat, and turmeric. Serve over rice.
West-Rent-1131
I’ve been making these often. Did you use instant curry blocks?
3 Comments
My brother in Christ, it looks like you forgot the curry, or didn’t add enough. The broth should be thiccer than Megan Thee Stallion. It should coat the vegetables in a slurry, disguising their true nature.
And you’re not supposed to put sour cream in it either.
But it’s healthy, I guess.
Ingredients 520g chicken breast 100g pointed red pepper 240g can chickpeas 450g broccoli 1 onion 425g mushrooms 2 carrots 1 pack Japanese golden curry block
Fry off onion until softened. I didn’t use oil for calorie reasons but you do you. Once softened add garlic if you have it, then peppers and mushrooms, with a sprinkle of salt to sweat. Add carrots and chickpeas, enough water to cover, and the Japanese curry. Bring to a boil, then reduce to a simmer. I quickly fried off my diced chicken in another pan and added it to finish poaching in the sauce. Add broccoli once sauce begins to thicken for the last few minutes so it doesn’t overcook. Taste for seasoning as it’s a huge pot of food. I added extra pepper, aromat, and turmeric. Serve over rice.
I’ve been making these often. Did you use instant curry blocks?