Japanese curries are thick like gravy and more simple in flavor than Thai curry.
While living in Japan, we used to buy "Curry Rice" カレーライス /karēraisu/, which is rice with a curry sauce on the side. After making this dish, if you have left over curry sauce, cook some rice and add the curry sauce (thicken with some corn starch/cornflour).
枝豆とカレー (Japanese)
/edamame tō karē/
3 Tbs. (45 ml) olive oil
1 large diced onion (= 2 cups/480 ml)
3 large organic carrots, cut into 1/2-inch (1,25 cm) thick half moons (=1 1/2 cups/365 ml)
2 1/2 Tbs. (35 ml) oriental curry powder
2 minced cloves of garlic (= 2 tsp./10 ml)
3 2/3 cups (870 ml) organic vegetable broth
2 small organic Yukon gold potatoes, cubed (=2 cups/480 g)
1 small grated organic apple
3 Tbs. (45 ml) ketchup
1 Tbs. each: Worcestershire sauce and miso paste
1 cup (240 g) frozen shelled edamame*
sprinkle of seaweed
一 Sauté onions 7-9 minutes.
二 Add carrots, sauté 5 minutes.
三 Stir in curry powder and garlic, cook 1 minute.
四 Add broth, potatoes, apple, ketchup, Worcestershire sauce, and miso.
五 Bring to a simmer. Reduce heat to medium-low and cook 30 minutes.
六 Add edamame and simmer 5 minutes.
七 Sprinkle some seaweed on top before serving.
* Edamame is an immature soybean in the pod, first recorded by a Japanese monk in 1275.-modified "Vegetarian Times" March 2012
