Japanese Vegetable Curry

Ingredients

• 2 teaspoons olive oil or ¼ cup, 60 ml water
• 1 yellow onion large, chopped
• 2 carrots peeled and cut into ¼-inch, 6 mm thick slices
• 2 tablespoons yellow curry powder
• 1 1/2 tablespoons tomato paste
• 1 tablespoon wheat-free tamari
• 2 teaspoons agave nectar
• 1/4 teaspoon cayenne pepper optional
• 1/3 cup applesauce
• 3 cups vegetable broth
• 1 potato large rurusset, peeled and cut into 1-inch, 2.5 cm dice
• salt
• freshly ground black pepper
• 1 tablespoon miso paste mellow
• 8 ounces extra firm tofu well drained, blotted dry, and diced
• 3/4 cup frozen peas fresh or, 98 g thawed

Nutrition

• Calories : 230 calories
• Carbohydrate : 30 grams
• Fat : 8 grams
• Fiber : 7 grams
• Protein : 13 grams
• SaturatedFat : 1 grams
• Sodium : 1170 milligrams
• Sugar : 10 grams