Vegetarian Times-Japanese Curry with Edamame

Name: Vegetarian Times-Japanese Curry with Edamame Recipe
Yield: 6
Ingredients: 1 Tbs. vegetable oil; 1 large onion diced (2 cups); 3 large carrots cut into �-inch-thick half moons (1� cups); 2 �Tbs. curry powder such as S&B; 2 cloves garlic minced (2 tsp.); 3 ⅔cups 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

Number of Servings: 6

Ingredients

1 Tbs. vegetable oil1 large onion, diced (2 cups)3 large carrots, cut into �-inch-thick half moons (1� cups)2 �Tbs. curry powder, such as S&B2 cloves garlic, minced (2 tsp.)3 ⅔cups low-sodium vegetable broth2 small Yukon gold potatoes, peeled and cubed (2 cups)1 small apple, peeled and finely grated (� cup)3 Tbs. ketchup1 Tbs. vegetarian Worcestershire sauce1 Tbs. miso paste1 cup fresh or frozen shelled edamame

Directions

Heat oil in large pot over medium heat. Saut� onion 7 to 9 minutes, or until starting to brown. Add carrots, and saut� 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.

Serving Size: 1 Cup

Number of Servings: 6

Recipe submitted by SparkPeople user SASSY-NAK.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 152.0
Total Fat: 4.7 g
Cholesterol: 0.0 mg
Sodium: 859.4 mg
Total Carbs: 23.1 g
Dietary Fiber: 5.4 g
Protein: 6.8 g

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