Vegan Japanese Curry

Ingredients

• 1 ½ tbsp Vegetable Oil
• 1 whole Yellow Onion
• 4 oz Shiitake Mushrooms
• 3 cloves Garlic
• 1 ½ tsp Fresh Ginger
• 3 tbsp Vegan Butter
• 2 tbsp All-purpose Flour
• 1 ½ tbsp Curry Powder
• ¾ tbsp Garam Masala
• 1 ½ whole Carrots
• 1 ½ whole Russet Potatoes
• ¾ whole Apple
• ¾ tbsp Soy Sauce
• ¾ tbsp Ketchup

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and pepper to taste.
2. Add the mushrooms, garlic, and ginger and cook for 3 minutes, stirring, until the mushrooms start to brown.
3. Add the vegan butter and let it melt, then stir in the flour, curry powder, and garam masala. Cook over medium heat for 2 minutes, stirring constantly, until the mixture darkens and smells fragrant.
4. Add the carrots, potatoes, and grated apple and stir to coat. Gradually pour in 2½ cups water, stirring as you go, then bring to a boil.
5. Reduce heat to low and simmer for 10 minutes, or until the potatoes are tender when pierced with a fork.
6. Stir in the soy sauce and ketchup. Taste and adjust seasoning with salt and pepper to taste. Serve hot over steamed rice.