nutritional information

Per 1-cup serving:

  • Calories: 179
  • Protein: 7 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 30 g
  • Cholesterol: 0 mg
  • Sodium: 318 mg
  • Fiber: 6 g
  • Sugar: 11 g
Vegan

Japanese Curry with Edamame

japanese curry with edamame

Serves 6

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

March 2012 p.66

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comments

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!

Maria - 2014-04-14 16:45:04

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!

Liz - 2014-03-31 00:57:47

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

Angenii - 2013-09-27 13:46:21

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!!

becky mcguire - 2013-09-15 23:24:17

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.

Lauren - 2013-06-03 03:46:10

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.

Carol Salyers - 2013-04-13 20:35:24

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.

chris - 2013-03-30 16:18:39

That really looks full of flavour!

simplycalledfood - 2013-03-29 15:22:56

That really looks tasty!

Simply called "food" - 2013-03-29 15:21:36

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.

Susan Booker - 2013-02-22 21:04:56

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

P Cordes - 2013-02-08 02:35:48

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!

L Becker - 2013-01-23 15:57:15

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

Jessica Rush - 2013-01-06 17:12:02

@ 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.

kelly roth - 2013-01-01 00:48:44

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&B. What a disaster!

Tammie Wanless - 2012-11-29 02:59:41