This was curry #2 for potluck, and was a hit among vegetarians and meat eaters alike. I used this chicken curry recipe as a building block, subbing in vegetables (including new-to-me-for-cooking ones like burdock and lotus root) for the protein.
1.2 pounds assorted vegetables (I used a mix of lotus root slices, Japanese sweet potatoes, leek, daikon, and burdock)
salt and pepper
½ Tbsp ginger
2 cloves garlic
1½ Tbsp veg oil
1 QT water, veg stock, or chicken stock if not worried about making vegetarian
1 Fuji apple
1 Tbsp honey
2 tsp Kosher salt
1 box Japanese curry roux (I used Golden Curry medium)
1½ Tbsp soy sauce
1 Tbsp ketchup
Cut/slice vegetables. Peel and cut the carrot in rolling wedges (Rangiri) and cut the onions in wedges.
Cut the potatoes and sweet potatoes into 1.5 inch pieces and soak in water for 15 minutes or so. Grate the ginger and crush the garlic.
Heat vegetable oil in a large pot over medium heat and sauté the onions until translucent. Add the ginger and garlic, sweet potato, leek, daikon, burdock, and lotus, and cook a minute or two.
Add the carrot and mix.
Add the broth/water. Peel the apple and coarsely grate the apples. Add the honey and salt and simmer uncovered for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes, or until the potatoes are tender, and turn off the heat.
Put 1-2 blocks of roux in a ladle and slowly let it dissolve with spoon or chopsticks. Continue with the rest of blocks. Add the roux paste back into the stock.
Add soy sauce and ketchup. Simmer uncovered on low heat, stirring occasionally, until the curry becomes thick. Serve with rice.