Ingredients
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 3 large carrots, sliced thick
- 3 medium yellow potatoes, peeled and cut into bite-sized cubes
- 1 honeycrisp apple, peeled and finely diced
- 3 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1.5 oz Japanese curry roux cubes, see notes
For serving (optional):
- Jasmine rice, cooked
Instructions
- Heat the olive oil over medium-high heat in a large pot.
- Add the onion slices and cook 4-5 minutes, until tender. Add the garlic and cook for an additional minute, stirring constantly.
- Add the carrots, potatoes, and apple and cook for another 5 minutes, stirring occasionally.
- Add the vegetable broth, soy sauce, and tomato paste and bring the mixture to a boil.
- Turn down to a simmer and cook for 25-30 minutes, stirring occasionally, or until the veggies are tender.
- Break up the curry roux cubes and add them to the pot. (Note: These sometimes come packaged as small cubes and sometimes as one large brick. Either way, you can gently crumble it into the pot.)
- Stir to combine, and cook an additional 5-10 minutes.
- Serve hot, over steamed white rice, if desired.
Nutrition (estimated per serving)
Calories: 179kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 857mgPotassium: 668mgFiber: 6gSugar: 8gVitamin A: 5475IUVitamin C: 23mgCalcium: 64mgIron: 3mg
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