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Vegan Japanese Curry
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 large onion, diced
  • 2 medium carrots, chopped
  • 3 garlic cloves, minced
  • 1 ½ teaspoons freshly grated ginger
  • 4 cups vegetable broth or water
  • 1 large russet potato, scrubbed and diced
  • 1 apple (I used a Fuji), peeled and finely diced
  • 3 tablespoons tomato paste
  • 1 tablespoon Japanese curry powder * (or more, to taste)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1 ½ cups shelled frozen edamame, thawed
  • salt and pepper to taste
  • subheading: For Serving:
  • cooked rice
  • chopped scallions
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