Vegan Japanese Curry

veganmiam.com

Susan Senek

subheading: FOR THE ROUX (SEE GF OPTION IN NOTES):

3 tbsp neutral oil, such as canola or sunflower

32g (4 tbsp) unbleached all-purpose flour* (See Notes for gluten-free option)

10g (2 tbsp) Oriental curry powder or garam masala* (see Notes if using garam masala or different curry powder)

subheading: FOR THE CURRY:

1 tbsp neutral oil, such as canola or sunflower

1 small or ½ medium sweet onion, thinly sliced*

170g carrots, peeled and bias-cut into ½-inch coins*

340g Yukon gold potatoes, or other waxy potatoes, peeled and cut into 1-inch chunks* (see Notes)

1 large garlic clove, finely minced (about 1½ tsp)

½ tbsp organic ketchup or tomato paste

1 tbsp Oriental curry powder or garam masala* (see Notes if using garam masala or different curry powder)

750ml (3 cups) vegetable or vegan beef broth* (see Notes)

1 medium Fuji or Gala apple (227g); peeled, cored and finely grated to an apple sauce consistency * (see Notes)

2 tbsp soy sauce or gluten-free tamari

1 teaspoon agave nectar (optional)

70g (½ cup) frozen edamame or peas, thawed

subheading: GARNISHES:

¼ cup scallions, green parts only, chopped

Ichimi togarashi (Japanese chili pepper flakes) for extra heat

Sesame seeds, for garnish

Salt or soy sauce to taste

Directions at veganmiam.com

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