Vegan Japanese Curry Rice with Sweet Potatoes

Ingredients

• 2 tbsp Vegetable Oil
• 1 piece Onion
• 2 pieces Carrots
• 2 pieces Sweet Potatoes
• 2 pieces Potatoes
• 4 cups Water
• 4 blocks Japanese Curry Roux (Vegan)
• 1 tbsp Soy Sauce
• 2 tbsp Apple Sauce
• 4 cups Cooked Rice

Instructions

1. 1Place a large pot or Dutch oven over medium heat, about 300°F (150°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 piece of onion to the pot. Cook for 5 minutes, stirring occasionally, until the onion looks soft and is a light golden color.
3. 3Add the 2 pieces of carrots, 2 pieces of sweet potatoes, and 2 pieces of potatoes to the pot. Cook for another 5 minutes, stirring often, until the vegetables start to look slightly browned.
4. 4Pour in the 4 cups of water. Turn the heat up to high and bring the water to a boil. Once boiling, turn the heat down to low, cover the pot, and let it simmer for 20-25 minutes, or until the vegetables are easily pierced with a fork.
5. 5Turn off the heat. Break the 4 blocks of Japanese curry roux into small pieces and add them to the pot. Stir continuously until all the roux pieces have melted into the liquid and the sauce has become thick and smooth. This should take about 5 minutes.
6. 6Stir in the 1 tablespoon of soy sauce and the 2 tablespoons of apple sauce until fully combined.
7. 7Serve the thick curry mixture over the 4 cups of cooked rice.

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