- 1 tablespoon of vegetable oil
- 1 large onion, diced
- 3 large carrots, diced
- 2 tablespoons of curry powder
- 2 cloves of garlic, minced
- 3 ⅔ cups of low-sodium vegetable broth
- 2 small Yukon gold potatoes, peeled and cubed
- 1 small apple, peeled and finely grated
- 3 tablespoons of ketchup
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of miso paste
- 1 cup of fresh or frozen shelled edamame
Preparation
- Heat the oil in large pot over a medium heat. Sauté the onion for 7 to 9 minutes, until it starts to brown. Add in the carrots, and sauté for a further 5 minutes.
- Stir in the curry powder and garlic, letting it cook for 1 minute, or until fragrant. Add in the broth, potatoes, apple, ketchup, Worcestershire sauce and miso, bringing it to a simmer.
- Reduce the heat to medium-low, and cook the curry for 30 minutes or until the potatoes become tender. Finally, add in the edamame, and simmer for 5 minutes more. Serve with rice and your choice of curry condiments.
My boyfriend would love this recipe. If only I knew how to cook, lol
Never made a recipe like this before, but I love testing out new ones.