Japanese Curry with Edamame

• 1 Tbs. vegetable oil
• 1 large onion, diced (2 cups)
• 3 large carrots, cut into 1/2-inch-thick half moons (1 1/2 cups)
• 2 1/2Tbs. curry powder, such as S&B
• 2 cloves garlic, minced (2 tsp.)
• 3 23cups low-sodium vegetable broth
• 2 small Yukon gold potatoes, peeled and cubed (2 cups)
• 1 small apple, peeled and finely grated ( 1/2 cup)
• 3 Tbs. ketchup
• 1 Tbs. vegetarian Worcestershire sauce
• 1 Tbs. miso paste
• 1 cup fresh or frozen shelled edamame

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

vegetable oil, onion, carrots, curry powder, garlic, vegetable broth, gold potatoes, apple, ketchup, worcestershire sauce, miso paste, edamame

Taken from www.vegetariantimes.com/recipe/japanese-curry-with-edamame/ (may not work)