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

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

Jamaal Johnson - 2014-12-17 04:51:21

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