Ingredients:

  • 3 tbsp Vegan Butter
  • 4 tbsp All-purpose flour
  • 1 tbsp Vegan Japanese curry powder
  • 1 tbsp Garam masala
  • 1 tsp Cocoa powder
  • 1 large Yellow onion, thinly sliced
  • 3 cloves Garlic, minced
  • 1 inch Fresh ginger, grated
  • 1 tbsp Tomato paste
  • 2 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 1 large Carrot, cut into bite-sized chunks
  • 4 cups Vegetable broth, low sodium
  • 1 small Fuji apple, peeled and finely grated
  • 2 tbsp Soy sauce
  • 1 tbsp Maple syrup
  • 1 tbsp Vegetable oil

Instructions:

  1. Heat 1 tbsp vegetable oil in your pot over medium heat and add the onion. Cook for 8 minutes until golden and soft.
  2. Stir in the garlic, ginger, and tomato paste. Sauté for 2 minutes until the paste turns a deep brick red.
  3. Add the potatoes, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork tender.
  4. In a separate small skillet, melt 3 tbsp vegan butter over medium low heat.
  5. Whisk in 4 tbsp flour. Cook for 5 minutes, stirring constantly, until the mixture smells nutty and turns light brown.
  6. Add the curry powder, garam masala, and cocoa powder to the flour mixture. Stir for 1 minute until fragrant and very dark.
  7. Ladle one cup of the hot broth from the main pot into the roux skillet. Whisk vigorously until a thick, smooth paste forms.
  8. Pour the tempered roux paste back into the main pot. Stir well to combine.
  9. Stir in the grated apple, soy sauce, and maple syrup.
  10. Cook for another 5 minutes over low heat until the sauce is glossy and thick enough to coat a spoon.