I used corn, peas, and chickpeas instead of potato, apple, and edamame. I also added a chili, garlic, and ginger.
(adapted from interprétations culinaires)
1 onion, chopped
1 TB curry powder
3 carrots, sliced
1 serrano chili, finely chopped
4 cloves minced garlic
1/2 TB minced ginger
l L water
2 c chickpeas
3 TB ketchup
1 TB miso
1/2 c corn
1/2 c peas
1 TB cornstarch
Instructions1. In a medium saucepan, heat olive oil. Over medium heat, saute onion and curry powder until onions are soft.
2. Add carrots, chili, garlic, and ginger, stir, and cook a few minutes.
3. Add the water, chickpeas, ketchup, and miso. Stir, bring to boil, reduce heat and simmer 30 minutes.
4. In a glass mix a little cold water with the cornstarch and add to curry. Stir, continue cooking for few minutes until thickened, and serve with rice. Serves about 4.