• Prep Time 7 minutes
  • Cook Time 25 minutes
  • Serving For 4 (8 ounce portions) people
  • Difficulty Normal

Recipe Description

Japanese vegetable curry with potatoes, carrots and onions.

Recipe Ingredient

  • 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)


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

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