Japanese curry |
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| 3 | tablespoons | coconut oil (refined) | ||
| 1 | onion, chopped | |||
| 3 | tomatoes, chopped | |||
| 3 | cloves | garlic | ||
| 1 | tablespoon | ginger | ||
| 1 | apple, peeled, cored, grated | |||
| 3 | cups | stock | ||
| 1 | carrot, chunks | |||
| 1 | potato, cubed | |||
| 1 | small head cauliflower, cut into florets | |||
| 1/3 | cup | peas | ||
| 1 | pound | firm tofu, cubed and baked or fried till crisp |
In a heavy pot, add oil, onion, curry powder and flour, and cook for 20 minutes, over low heat, stirring regularly to keep from burning. Add tomatoes, garlic, ginger, apple and cook 10 - 15 minutes minutes, adding stock, if needed ,to prevent sticking. Add stock, raise heat and bring to boil. Add rest of ingredients, bring to simmer, lower heat and cook 10 minutes. Season to taste