Japanese vegetable curry

Ingredients

• 1 1/2 cups short-grain rice
• 5 tbsp vegetable oil, divided
• 2 yellow onions, sliced
• 2 carrots, cut into chunks
• 1 lb Yukon Gold potatoes, cut into chunks
• 4 cups vegetable broth
• 3 tbsp all-purpose flour
• 2 tbsp curry powder
• 1 apple, grated
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp sugar
• 1 cup frozen peas
• Salt

Steps

1. Cook the rice according to the package directions.
2. Heat 2 tbsp of the oil in a large pot over medium heat. Cook the onions for 10 minutes, until soft and golden.
3. Add the carrots, potatoes and broth. Cover and simmer for 15 minutes, until almost tender.
4. While the vegetables cook, stir the flour into the rest of the oil in a small pan over medium-low heat. Cook for 3 to 4 minutes, stirring, until light brown.
5. Stir in the curry powder and cook for 30 seconds. Whisk in a ladle of broth from the pot until smooth, then stir the mixture into the pot.
6. Add the apple, soy sauce, ketchup, sugar and peas. Simmer for 5 to 8 minutes, stirring, until thick and the vegetables are tender.
7. Season with salt and serve over the rice.