FOR THE ROUX
- 3 tablespoons neutral-flavored oil (sunflower, canola, etc)
- ¼ cup sweet rice flour
- 2 tablespoons curry powder (preferably mild madras, Oriental)
FOR THE CURRY
- ½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes *
- 1 tablespoon neutral-flavored oil (sunflower, canola, etc)
- 1 small or ½ medium yellow or sweet onion (about 4 ounces), thinly sliced
- 4 ounces carrots, cut into ½-inch chunks (¾ cup, chopped carrots should yield 3.5 ounces/100g)
- 1 large garlic clove, finely minced
- ½ tablespoon tomato paste
- 2 teaspoons curry powder (preferably mild madras, Oriental)
- 3 cups vegetable broth
- 1 small (5 ounces) Gala or Fuji apple, peeled, cored and finely grated ( should have fine apple sauce consistency) or unsweetened apple sauce (about ⅓ cup)
- ¼ cup soy sauce
- 1 tsp tamarind
- ½ cup edamame, thawed
- ¼ cup corn, thawed (optional)
- 1 tablespoon unsweetened dairy-free milk (optional)
- ¼ cup scallions, green parts only, chopped
- Sesame seeds, for garnish
- Hymalayan Salt to taste
- Put the cubed kabocha in the rack of a steamer over boiling water and steam for 10-12 minutes until tender. Drain the kabocha and set aside to cool.
- Make the roux. In a small saucepan, heat the oil over very low heat, add the flour and cook until slightly browned for 5-7 minutes. Add the curry powder. Continue to cook for 1 minute until the roux mixture is bubbling. Remove from heat immediately and allow it to cool immediately.
- Heat oil over medium heat in a large soup pot and add the onions. Cook, stirring often until onions are translucent, about 5-7 minutes. Add garlic and continue to cook for another minute, until fragrant. Add the carrots and continue to stir for another minute. Add tomato paste and curry powder, cook for another minute, until mixed in. Add broth and bring to a gentle boil, cover and reduce the heat to low heat and simmer for about 10 minutes. Carefully remove foam as it forms (optional). When there is no more foam, add grated apple, tamarind and soy sauce. Cover immediately.
- When the roux mixture is cool, add a ladleful of liquid (up to 1 cup or more) from the “vegetables” pot into the roux and stir rapidly with a wire whisk until smooth. Add more if needed, then transfer the roux mixture to the “vegetables” pot. Stir constantly until the curry is smooth.
- Add the corn and cooked kabocha. Cook, increase heat to medium, stirring often, about 10 more minutes until it thickens a little and vegetables are tender. Just before serving, stir in the optional milk and season with salt (I added about ¼ tsp). Serve over rice with scallions and sesame seeds.