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Japanese Curry with Edamame

Vegetarian Times Editors
  • minutes
  • Serves 6

INGREDIENTS

1

Apple, peeled and finely grated (1/2 cup), small

3

Carrots, large

1 cup

Edamame, fresh or frozen

2 cloves

Garlic

1

Onion, diced (2 cups), large

2

Yukon gold potatoes, peeled and cubed (2 cups), small

3 2/3 cups

Vegetable broth, low-sodium

3 tbsp

Ketchup

1 tbsp

Miso paste

1 tbsp

Vegetarian worcestershire sauce

2 1/2 tbsp

Curry powder

1 tbsp

Vegetable oil