Name: Japanese Vegetable Curry
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 1 onion; 2 cloves garlic; 1.5 inch ginger; 1 tbsp curry powder; 3 cups low-sodium vegetable broth; 2 yukon gold potatoes; 3 carrots; 1 apple; 2 tablespoons tomato paste; 1 tbsp worcestershire sauce; 1 tsp kosher salt; 1 tbsp cornstarch; 1 cup edamame; 0.5 cup green beans

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Japanese Vegetable Curry

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Instructions

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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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Tips & Tricks (5)

Toast Your Curry Powder First 🔥
Bloom the curry powder in oil for 1-2 minutes before adding other ingredients to unlock deeper, more complex flavors and eliminate any raw spice taste.
Use Apple as a Secret Sweetener 🍎
Grate the apple directly into the curry sauce rather than dicing it—this allows it to dissolve smoothly and balance the curry's heat while adding natural sweetness without grittiness.
Cornstarch Slurry Technique 🥄
Mix cornstarch with cold water separately before stirring into the hot broth to prevent lumps and achieve a silky, restaurant-quality sauce texture.
Layer Your Vegetables by Cook Time ⏱️
Add harder vegetables like potatoes and carrots first, then green beans and edamame last, so everything finishes tender simultaneously rather than some pieces becoming mushy.
Finish with Fresh Ginger & Worcestershire 👃
Stir in a final teaspoon of grated fresh ginger and extra worcestershire sauce in the last minute to brighten flavors and add umami depth that makes the curry taste restaurant-quality.