Vegetarian Japanese Curry

Celticevergreen's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 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)

Directions:

1. 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.
2. Add broth, potatoes, apple, ketchup, Worcestershire sauce and miso. Bring to a simmer.
3. 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.

Reviews

[Serah B.]

Perfectly delicious. I didn't have an apple on hand, so I threw in 1/2 cup dried cranberries. I used this recipe for vegan worcestershire: http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce and served over whole wheat couscous. Thanks for posting!