Japanese Curry with Edamame

1 tbs vegetable oil
1 large onion, diced (2 cups)
3 large carrots, cut into ½-inch-thick half moons (1½ cups)
2 1/2 tbs curry powder, such as S&B
2 cloves garlic, minced (2 tsp)
3 2/3 cups 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. Sauté onion 7 to 9 minutes, or until starting to brown.

2. Add carrots, and sauté 5 minutes. Stir in curry powder and garlic, and cook 1 minute, or until fragrant.

3. Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso; bring to a simmer.

4. Reduce heat to medium-low, and cook 30 minutes, or until potatoes are tender. Add edamame, and simmer 5 minutes more.

From Vegetarian Times

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