Veggie-Packed Japanese Curry Recipe

Nothing is cozier on a cold day than a warm bowl of curry and rice. Whether you are tucked into a tiny neighborhood restaurant, or in the comforts of your own home, curry is warm, savory, satisfying, and full of flavor. There are many versions of curry, but today we bring you a recipe for Japanese curry created by recipe developer and wellness coach Miriam Hahn. So what is the difference between Indian and Japanese curry? Japanese curry is very "stew-like," and tends to be less spicy with an added element of sweetness. 

"My favorite thing about this recipe is the amount of vegetables that are packed in here," Hahn shares. "Anything with potatoes and mushrooms usually wins me over, and the shelled edamame adds a nice firm texture and a high protein count — it really is the perfect meal." Keep reading to find out how to make this easy, weeknight Japanese curry. 

To start, we'll need a variety of veggies for our veggie-packed curry. Grab an onion, garlic, carrots, Yukon gold potatoes, mushrooms, ginger, and shelled edamame. Look for the shelled edamame in the frozen section of the grocery store. If you want to dress up your final meal, you can optionally pick up some parsley, scallions, and rice for serving. 

The special ingredient in this curry is the apple. This adds the sweet element that is an important part of Japanese curry. "I love using an apple for this, instead of a sweetener. This way, you get all of the extra fiber and nutrition that an apple provides without any processed ingredients. That is a win-win in my book," Hahn shares. You will also need some oil, vegetable broth, Worcestershire sauce, curry powder, garam masala, tomato paste, salt, pepper, and cornstarch.

Add the oil to a large pot over medium-high heat. Sautée the diced onion and minced garlic for about 8 minutes, stirring frequently. Stir in the finely grated ginger, and cook for 2 more minutes. Add the vegetable broth, diced carrots, diced potatoes, sliced mushrooms, peeled and grated apple, tomato paste, Worcestershire sauce, curry powder, garam masala, salt, and pepper. Increase the heat to high, and bring it to a boil, then lower the heat to a simmer, and cook for 15 minutes. 

To make the cornstarch slurry, whisk together ½ cup of the curry broth, and the cornstarch, until there are no clumps. Then, add this to the pot, along with the frozen edamame. Cook for about 10 more minutes on low heat, and your curry is ready to serve. This curry is great on its own, or pairs nicely with rice. "I love to [optionally] top this curry with fresh herbs like chopped parsley and scallions," Hahn tells us. The curry will last in a sealed container in your fridge for up to 1 week.