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.
- 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