Vegetarian Times-Japanese Curry with Edamame

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetarian Times-Japanese Curry with Edamame calories by ingredient



Number of Servings: 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

Directions

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.

Serving Size: 1 Cup

Number of Servings: 6

Recipe submitted by SparkPeople user SASSY-NAK.