Japanese Vegetable Curry
Japanese Vegetable Curry is a flavorful and simple recipe that gets tons of vegetables packed into one meal.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve over rice.
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