Take Heart!
From Christian Vegetarian Association (CVA)

Japanese Curry with Edamame

Serves 6

Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat.


1 Tbs. vegetable oil
1 large onion, diced (2 cups)
3 large carrots, cut into ˝-inch-thick half moons (1˝ cups)
2 1/2 Tbs. curry powder, such as S&B
2 cloves garlic, minced (2 tsp.)
3 2/3 cups low-sodium vegetable broth
2 small Yukon gold potatoes, peeled and cubed (2 cups)
1 small apple, peeled and finely grated (˝ cup)
3 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1 Tbs. miso paste
1 cup fresh or frozen shelled edamame


  • Heat oil in large pot over medium heat.
  • Sauté onion 7 to 9 minutes, or until starting to brown.
  • Add carrots, and sauté 5 minutes.
  • Stir in curry powder and garlic, and cook 1 minute, or until fragrant.
  • Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso; bring to a simmer.
  • Reduce heat to medium-low, and cook 30 minutes, or until potatoes are tender.
  • Add edamame, and simmer 5 minutes more.