Vegetarian Japanese Curry

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 3 large carrots, cut into 1/2 inch thick half moons
• 2 1/2 tablespoons japanese-style curry powder (S&B Oriental brand recommended)
• 2 garlic cloves, minced
• 3 2/3 cups low sodium vegetable broth
• 2 small yukon gold potatoes, peeled and cubed
• 1 small apple, peeled and finely grated
• 3 tablespoons ketchup
• 1 tablespoon vegetarian worcestershire sauce
• 1 tablespoon miso
• 1 cup fresh shelled edamame (optional) or 1 cup frozen shelled edamame (optional)
• 6 cups hot cooked white rice (Hinode Calrose brand recommended)

1. Heat oil in large pot over medium heat. Saute onion 7 to 9 minutes, or until onion starts to brown. Add carrots and saute 5 minutes. Stir in curry powder and garlic and cook 1 minutes, or until fragrant.
2. Add broth, potatoes, apple, ketchup, Worcestershire sauce and miso. Bring to a simmer.
3. Reduce heat to medium-low and cook 30 minutes, or until the potatoes are tender. Add edamame and simmer 5 minutes more. Serve over sticky rice.

vegetable oil, onion, carrots, curry, garlic, vegetable broth, gold potatoes, apple, ketchup, vegetarian worcestershire sauce, miso, hot cooked white rice

Taken from www.food.com/recipe/vegetarian-japanese-curry-474224 (may not work)