Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 2 garlic cloves, peeled and grated
- 1½ inches fresh ginger, peeled and grated
- 1 tablespoon curry powder
- 3 cups low-sodium vegetable broth
- 2 small Yukon gold potatoes, peeled and diced
- 3 large carrots, sliced into ½-inch coins
- 1 small apple, peeled and grated
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 cup shelled edamame
- ½ cup chopped green beans
Instructions
-
Sauté the onions
Heat vegetable oil in a large pot over medium heat. Add diced onions and sauté for about 10 minutes, until softened and beginning to brown. -
Build the flavor base
Add grated garlic and ginger. Cook for 2–3 minutes until fragrant and lightly browned. Stir in curry powder and cook for 1 minute to release its aroma. -
Simmer the vegetables
Add vegetable broth, carrots, potatoes, grated apple, tomato paste, Worcestershire sauce, and salt. Stir well. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10–15 minutes, until vegetables are fork-tender. -
Thicken the curry
In a small bowl, mix cornstarch with about 2 tablespoons of hot curry liquid. Whisk until smooth, then stir the mixture back into the pot. -
Finish cooking
Add edamame and green beans. Bring back to a gentle boil and cook for 5 minutes, until the curry thickens and vegetables are tender. -
Serve
Spoon the curry over warm rice and serve immediately.
Notes
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Apple adds balance: The grated apple provides natural sweetness typical of Japanese-style curry.
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Adjust thickness: Add more broth for a thinner curry or simmer longer for a thicker consistency.
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Protein boost: Add tofu or chickpeas for extra plant-based protein.
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Storage: Refrigerate leftovers for up to 4 days; flavors deepen overnight.
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Freezer-friendly: Freeze cooled curry in airtight containers for up to 2 months.
