Japanese Vegetable Curry (serves 4-6)

Prep Time: 5 mins Cook Time: 30 mins

egg free

nut free

dairy free

gluten free


  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 garlic cloves, peeled and grated
  • 1 1/2 inches ginger, peeled and grated
  • 1 tablespoon curry powder
  • 3 cups low-sodium vegetable broth
  • 2 small yukon gold potatoes, peeled and diced
  • 3 large carrots, sliced into 1/2 inch coins
  • 1 small apple, peeled and grated
  • 2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 cup shelled edamame
  • 1/2 cup chopped green beans


1. Heat the oil in a large pot over medium heat. Add the onions and saute for 10 minutes, until the onions are starting to brown.

2. Add the ginger and garlic and saute another 2-3 minutes, until they are soft and starting to brown. Stir in the curry powder and cook 1 minute, until fragrant.

3. Add the broth, carrots, potatoes, apple, tomato paste, worcestershire sauce, and salt, and stir to combine well. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes and carrots are fork tender.

4. Place the cornstarch in a small bowl, and ladle about 2 tablespoons of the curry sauce into the bowl. Whisk to combine well, then stir into the vegetable curry.

5. Add the edamame and green beans. Bring the mixture up to a boil and cook 5 minutes, until the curry is thick and the green beans are tender.

6. Serve over rice.