Japanese-Style Mushroom Curry
Thick with umami and slow-simmered comfort, this vegetarian curry has sautéed crimini and shiitake mushrooms, pickled daikon, and tender potatoes in a mild curry. Served with roasted brussel sprouts and fluffy white rice.
Nutritional facts
Protein
11g
Carbs
86g
Calories
620kcal
Fat
26g
Ingredients
Brussel Sprouts, Jasmine Rice, Crimini Mushroom, Shiitake Mushrooms, Onion, Pickled Daikon Radish, Apple, Canned Chickpeas, Golden Curry Paste, Canola Oil, Butter, Garlic, White Vinegar, Sugar, Kosher Salt
Contains milk, wheat, wheat, celery, mustard, sulphur dioxide and sulphites.
Reviews
4.1
Based on 55 reviews
Ellon · 03/05/26
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About Sergio Tominaga
Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.
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