Japanese Vegetable Curry

Japanese Vegetable Curry is a flavorful and simple recipe that gets tons of vegetables packed into one meal. It doesn’t take much more effort than chopping up the vegetables and adding them to this thick sauce that’s totally addictive bite after bite. This is a great recipe to use your frozen vegetables in as well!

Author: Weelicious

Meal Type: Eggs Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 6 servings

Calories: 154 kcal per serving

Ingredients

1 tbsp - vegetable oil
1 - onion
2 clove - garlic
1 ½ 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
½ cup - 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.

Nutrition