Japanese-Style Curry
[Vegan]

For the Curry Sauce:

1. In a small bowl, whisk the flour, curry powder, garam masala (or more curry powder) until combined; set aside.

For the Vegetables:

1. Boil water, enough to cover carrots and potatoes, in a heavy pot. Follow guide below, adding carrots a couple of minutes after potatoes.
2. Carrots- 8-10 minutes and Potatoes: 10-12 minutes- just until fork tender. Add the vegetables to a colander to drain; set the pot aside to use for the sauce.
3. Over medium heat, in the pot you used for the vegetables, add 1-2 tablespoon olive oil and the onion .
4. Cook for 7 minutes, stirring frequently, before adding the vegan chicken. Continue cooking for 5 minutes longer. (Note: If not using the chicken, just cook the onions for about 7 to 10 minutes, and go to the next step.)
5. Stir in the carrots, potatoes, apple, garlic, and ginger and remove pot to another burner set on low heat.
6. Place a large skillet on the burner, and melt the butter. Whisk flour/curry mixture into the melted butter, whisking for about 2 to 3 minutes.
7. Very slowly pour the broth in, whisking constantly. Add the maple syrup, and whisk until thickened. Taste and add more curry powder, and/or salt if needed. (See Notes Below)
8. Remove the skillet from the burner and replace with the pot of vegetables and chicken (or tofu). Turn the heat down to low.
9. Stir the curry sauce and peas into the pot. Simmer, stirring occasionally, for about 10 minutes until the peas are heated.