Japanese Vegetable Curry

Ingredients:

• 1 Zucchini, Thick Wedges
• 2 Onions, Thick Wedges
• 2 Carrots, Oblique Cut
• 4 Gold Potatoes, Quarter Pieces
• 1 inch ginger, Grated
• 2 Cloves Garlic, Minced
• 1/2 Apple, Grated
• 1 1/2 Tbsp Vegetable Oil
• 4 Cups Vegetable Broth
• 1 Tbsp Soy Sauce
• 1 Tbsp Ketchup
• 1 Tbsp Honey
• 4 Oz Japanese Curry Roux
• Salt 
• 4 Serving Rice

Directions:

• Heat oil in a large pot over medium heat.
• Add Onions and cook until translucent.
• Add Ginger and Garlic, cook until fragrant.
• Add Vegetable broth, Honey, soy sauce, Apple, and ketchup.
• Mix then add rest of the vegetables.
• Cover the pot and simmer for 15 minutes.
• Uncover and bring to boil. Use a strainer to skim off any foam.
• Cook the broth and check if vegetables are done. Insert a toothpick in potato to check for doneness.
• Slowly add the curry roux to the broth, mix small amount of roux.
• Make sure to dissolve roux in the broth.
• Cooke for 5 minutes until the base of curry is thick.
• Add salt according to taste. 
• Serve with rice.