Vegetarian Japanese Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
3 large carrots, cut into 1/2 inch thick half moons
2 1/2 tablespoons japanese-style curry powder (S&B Oriental brand recommended)
2 garlic cloves, minced
3 2/3 cups low sodium vegetable broth
2 small yukon gold potatoes, peeled and cubed
1 small apple, peeled and finely grated
3 tablespoons ketchup
1 tablespoon vegetarian worcestershire sauce
1 tablespoon miso
1 cup fresh shelled edamame (optional) or 1 cup frozen shelled edamame (optional)
6 cups hot cooked white rice (Hinode Calrose brand recommended)

Preparation

Heat oil in large pot over medium heat. Saute onion 7 to 9 minutes, or until onion starts to brown. Add carrots and saute 5 minutes. Stir in curry powder and garlic and cook 1 minutes, or until fragrant.
Add broth, potatoes, apple, ketchup, Worcestershire sauce and miso. Bring to a simmer.
Reduce heat to medium-low and cook 30 minutes, or until the potatoes are tender. Add edamame and simmer 5 minutes more. Serve over sticky rice.