Japanese Curry with Edamame Recipe | Vegetarian Times Skip to main content

Japanese Curry with Edamame

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat.



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1 Tbs. vegetable oil
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1 large onion, diced (2 cups)
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3 large carrots, cut into ½-inch-thick half moons (1½ cups)
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2 ½Tbs. curry powder, such as S&B
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2 cloves garlic, minced (2 tsp.)
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3 ⅔cups low-sodium vegetable broth
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2 small Yukon gold potatoes, peeled and cubed (2 cups)
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1 small apple, peeled and finely grated (½ cup)
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3 Tbs. ketchup
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1 Tbs. vegetarian Worcestershire sauce
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1 Tbs. miso paste
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1 cup fresh or frozen shelled edamame


Heat oil in large pot over medium heat. Sauté onion 7 to 9 minutes, or until starting to brown. Add carrots, and sauté 5 minutes. Stir in curry powder and garlic, and cook 1 minute, or until fragrant. Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso; bring to a simmer. Reduce heat to medium-low, and cook 30 minutes, or until potatoes are tender. Add edamame, and simmer 5 minutes more.

Nutrition Information: 

7 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
30 g
0 mg
318 mg
6 g
11 g
Serves 6

Comments on this Recipe

The flavor is nice but way too much heat for me. Next time I will add about half the amount of curry and add some pan roasted peanuts too.

Great!! But I must add that I used "sweet curry powder" and only added 1 and 1/2 tablespoons -- the heat was perfect!

I would love to make this but I have an allergy to soy. Although I know that the dish would have less protein, would it be okay to use frozen peas instead of edamame?

To make it low-carb, I substituted turnips for taters. :-) Add chickpeas or northern beans to it if you're allergic to soy.

We tend to always cook Indian curries, we gave this a try and really loved it, more on the sweeter side than we are used to but we really enjoyed it. Even better the kids loved it too!!

This was oh so tasty, only thing I did different, as I always do, quadrupled the garlic :)

I JUST made this and I can't say enough good things about it!!!!!!!!!!!!!!! The flavors are absolutely DELIC - the combo of the worcestershire sauce, curry and apples is simply amazing. Next time I think I am going to add even more veggies and cut out the potatoes (just not a big fan of potatoes) - or substitute with turnips. This is a MUST MAKE for veggies.

This dish is fantastic!!!! I added a few more veggies-like-kale, peppers, mushroom and also a pear. But its sooo good.

This recipe is delicious. I bought the recommended brand of curry powder online. Everything else, I found locally. I used left over homemade vegetable broth from a soup I made last week. I served it on top of some brown rice.

It was delicious, we served it over brown rice. Next time will use less curry - was a bit too spicy for kids.

Loved it. I threw in several garnishes to cut the heat of the curry: sugared, crystallized ginger, apricot chutney, slivered almonds and grated coconut. Perfect!


Highly recommended! Making it with only 2 Tbs of S&amp;B resulted in not quite enough spice, and next time I will add in some other veggies and skip the edamame. I would characterize this as more of a stew than a curry, as the vegetable broth does not fully reduce. It tastes great over rice, but definitely eat it in a bowl!

I like this curry a lot. It is s bit sweet for my taste but that's easy to alter. It's in my repetoire, I make it all the time!

Hopefully its good!!!

Sooo nomful! I made it with muchi curry from whole foods. Great slow burn effect. Excellent recipe!

I have to give this recipe a "meh". I've made it twice, wanted to see if maybe I accidentally buggered something the first time, but it just isn't very good. It has a weird aftertaste and doesn't blend well. I'm dropping it from my recipe box.

I made it using Gayelord Hauser's vegetable broth and regular worcestershire sauce and the flavor was yucky. What vegan worcestershire sauce do you recommend and more importantly what vegetable stock. Oh and btw, I used a curry powder from my bulk natural foods store. I couldn't find the S&amp;B. What a disaster!

@ Tammie - I use The Wizard's Organic Vegan Worcestershire. And I prefer the flavor of Imagine No-Chicken Broth over most veggie broths. I used mild curry and Mellow brown rice Miso. I love this, and am usually not a big lover of curry. I find it to be very gravy like...much like a stew. Hope this helps.

I used only about a cup of red potatoes and also used kale and turnips instead of edamame. YUM!

This meal has become one of our regular winter staples. It is hearty, flavorful, healthy, and filling! I actually make it a little heartier by adding cubed extra-firm tofu (yes, in addition to the edamame). This stew pairs really well with a slice of naan bread. My family really enjoys it and it's quick and easy for me to make. Win win!

Excellent meal! this is our new comfort food, the flavor is so pleasing and it is simple to make.

Yum this is was sooo good! This was not too spicy for me at all, loved it. I even added 1 more table spoon of miso. I did add some mushrooms, fresh kale the last 15 minutes of cooking. I also didnt add as much onion, 1 cup only and left half the apple cubed, ungrated. The base is so versatile you add most anything asia with it. Thanks for posting.

That really looks tasty!

That really looks full of flavour!

This is simply fantastic! I used an indian curry that had a little heat to it and really gave this dish some flash. I agree with some of the other comments this is my new comfort food.

This was wonderful. To make it hearty for a main dish, I added about a cup of fresh kale, some portabello mushrooms, and baked tofu (to give it a firmer texture). Even my non-veg family loved it. I used a tablespoon of curry first time so it wouldn't be too hot; would probably use more next time I like spicy food. I combined vegetable stock and a Not Chik'N cube for the base. Increased liquid quite a lot since I added ingredients.

Made this for the first time tonight; usually use golden curry blocks, after tasting this I don't think I could go back! Very good, had to simmer 10 minutes longer than the recipe calls for; also left uncovered, thickened up at the end when I added the edamame ;) My boyfriend loved it, and I recommend serving it with short grain brown rice.

This is awesome....it will be a fall favorite!! I don't have a vegan worce. so I just skipped it..this would be great over rice!!

Great recipe. Made a few adjustments, using peas rather than edamame, and added courgettes and baby corn. Then served over brown Basmati rice. Delicious!

This is a delicious recipe! Very easy to make. I didn't have vegetarian Worcestershire sauce so added some tamari and cooking wine, and it was amazing. Also used spicy curry powder to give it a little edge. If you cook it down a little might be good over rice instead of more like a soup!

This was amazing ... leftovers even better. I couldn't find miso paste, so I just skipped it. I also added chick peas and cayenne pepper and served it all over brown rice with naan. Yum!

Is this a completely balanced nutritional meal? Would this be all a growing boy, or medium core body builder would need at one setting? Advise accordingly, Headed to Vegan Land in Houston

I made this for dinner tonight - it was fantastic - I absolutely loved it!! I didn't have any edamame (used frozen green peas instead) and I added about a cup of cubed firm tofu, but otherwise followed the recipe as printed. I'll be using this recipe again soon and often!!

@ Jamaal Johnson: Well, it has vegetables, including a starchy one, the edamame means there's balanced complementary protein . . . a growing boy or a body-builder might want more than one serving, or to add some side dish, but nutritionally it looks good . . . .

I made this for dinner tonight and it is soooo good! ^^ I substituted most of the gold potatoes for sweet potatoes, though, and used a non-vegetarian Worcestershire sauce. But I plan to make it vegan next time!! Thank you very much for this recipe; I will be making it quite a lot.

Is it ok to add miso soup instant instead of miso paste??? What can I substitude Worcestershire sauce with???

Just made it and loving it... Made a vegetarian Worcestershire souce first by myself, and although have no idea how the store bought one taste like, this one came out pretty well... I replaced quite a few ingredients so I'm not so sure if the dish taste like it's supposed to, but it's so deliciously sweet... For sure I'll be making it more often.