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Japanese Curry with Edamame Recipe - Vegetarian Times

Japanese Curry with Edamame

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Japanese Curry with Edamame

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.

  • 6Servings

Ingredients

  • 1 Tbs. vegetable oil
  • 1 large onion, diced (2 cups)
  • 3 large carrots, cut into 1/2-inch-thick half moons (11/2 cups)
  • 2 1/2Tbs. curry powder, such as S&B
  • 2 cloves garlic, minced (2 tsp.)
  • 3 2/3cups low-sodium vegetable broth
  • 2 small Yukon gold potatoes, peeled and cubed (2 cups)
  • 1 small apple, peeled and finely grated (1/2 cup)
  • 3 Tbs. ketchup
  • 1 Tbs. vegetarian Worcestershire sauce
  • 1 Tbs. miso paste
  • 1 cup fresh or frozen shelled edamame

Preparation

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

  • Calories: 179
  • Carbohydrate Content: 30 g
  • Fat Content: 4 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 318 mg
  • Sugar Content: 11 g