Japanese Vegetable Curry

1736 g
With its rich, hearty flavors and chunky vegetables; this is humble and delicious comfort food.
Duration:PT45M
Servings:3
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.
2084kcal
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