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Curry was introduced to Japan by the first Japanese sent overseas to learn the Western ways. Of course, they have taken it and made it their own. Recipe from Vegetarian Times, March 2012, p.66
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 3 large carrots, cut into 1/2 inch thick half moons
- 2 1⁄2 tablespoons japanese-style curry powder (S&B Oriental brand recommended)
- 2 garlic cloves, minced
- 3 2⁄3 cups low sodium vegetable broth
- 2 small yukon gold potatoes, peeled and cubed
- 1 small apple, peeled and finely grated
- 3 tablespoons ketchup
- 1 tablespoon vegetarian worcestershire sauce
- 1 tablespoon miso
- 1 cup fresh shelled edamame (optional) or 1 cup frozen shelled edamame (optional)
- 6 cups hot cooked white rice (Hinode Calrose brand recommended)
- Heat oil in large pot over medium heat. Saute onion 7 to 9 minutes, or until onion starts to brown. Add carrots and saute 5 minutes. Stir in curry powder and garlic and cook 1 minutes, 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 the potatoes are tender. Add edamame and simmer 5 minutes more. Serve over sticky rice.