🍛Japanese Curry🍛(cooked vegan)

This is for Mr Jazz Guitarist since it’s cooked vegan. I’m having rollinia, mangosteen and dokong for my fruit dinner.

Making it oil-free, also making adaptations based on what I have but keeping the spirit of the recipe 😃

INGREDIENTS
3 tablespoons plain flour - I’m using buckwheat flour
1 tablespoon vegetable oil - omit
1 white onion, finely diced
1 garlic clove, finely chopped - don’t have, so not using
2 large carrots, peeled and cubed
1 large potato, peeled and cubed - using Vietnamese sweet potato
2 tablespoons tomato ketchup - using 3 pcs sundried tomatoes, 1 tomato, date powder, vinegar
2 tablespoons Japanese curry powder (see below)
2½ cups (625 ml) vegetable stock - using bean water
1 tablespoon sugar - using Organicule date powder
2-3 teaspoons light soy sauce from Mu Soy sauce
1 Fuji apple, grated
½ cup (80 g) edamame
spring onions (scallions) and sesame seeds, to garnish
cooked short-grain rice, to serve - using quinoa

🇯🇵🇯🇵 For Japanese curry powder
1½ tablespoons ground turmeric from Organicule
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon five spice powder
¼ teaspoon black pepper

METHOD FROM HER BOOK
Japanese curries are sweeter and milder than Indian ones.
Traditionally, they are made with a roux of flour, butter and a unique concoction of spices. This version skips the roux, but gives a very similar result. I've included instructions for making your own curry powder below, but if you can find Japanese 'oriental' curry powder, feel free to use that instead. Failing that, just use garam masala and a generous pinch of ground turmeric (most Indian curry powders will be too bold and spicy).

Preheat the oven to 200°C. Sift the flour onto a baking tray and toast until brown, taking it out to give it a stir every 5 minutes or so - this should take about 20 minutes altogether. Leave to cool.
If you're making your own curry powder, simply mix together all the ingredients. (This makes more than you need here, but the rest can be stored in an airtight jar in your spice drawer for several months.)

In a large saucepan over medium heat, fry the onions and garlic in the oil until soft and translucent, 4-5 minutes.

Add the carrots, potato, ketchup and 2 tablespoons curry powder. Stir well and keep stir-frying for another 5 minutes, then add the stock. Bring to the boil, then simmer for about 10 minutes, until the vegetables are tender enough to pierce with a fork. Next add the sugar, soy sauce, grated apple and edamame and boil for another 2 minutes.

Scoop a ladle or two of the broth into a blender, tip in the toasted flour and blend until smooth and lump-free (you can also do this by hand - in a bowl with a whisk).

Return the blended broth to the pan and simmer, stirring frequently, until thick and saucy, about 5-10 minutes.

Serve the curry with rice, garnished with spring onions and sesame seeds.