Japanese Vegetable Curry

With its rich, hearty flavors and chunky vegetables; this is humble and delicious comfort food.

RawSpiceBar RawSpiceBar

Ingredients:

• 1 tbsp vegetable oil
• 1 large onion
• 2 cloves garlic
• 1 1/2 inch ginger
• 3 cup low sodium vegetable broth
• 2 small Yukon gold potatoes
• 3 large carrots
• 1 small apple
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp kosher salt
• 1 tbsp cornstarch
• 1 cup shelled edamame
• 1/2 cup chopped green beans
• 1 tbsp Japanese Curry
• Spices

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 RawSpiceBar’s Japanese Curry 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.