Directions
- 1Heat the oil in a Dutch oven or large pot over medium heat. Add the flour and stir continuously for 5–7 minutes until the mixture becomes a caramel color.
- 2Add the chopped onion and cook for 7–8 minutes, stirring occasionally, until the onion softens and begins to caramelize.
- 3Stir in the minced garlic, ginger, and curry powder. Cook for another 2–3 minutes until fragrant.
- 4Pour in the broth and add the carrot, potatoes, and mushrooms. Stir everything well, ensuring the vegetables are coated with the curry base. Cook for 7–8 minutes, or until the potatoes and carrots are about 80% cooked.
- 5Add the cubed tofu, grated apple, ketchup, and soy sauce. Sift the cocoa powder directly into the pot to avoid clumps. Gently stir to combine all the ingredients.
- 6Simmer for another 5 minutes, allowing the flavors to meld and the vegetables to finish cooking.
- 7Serve hot over a bed of steamed rice.
Ingredients
- 2 tablespoons flour
- 3 tablespoons oil
- 0.5 roughly chopped onion
- 3 cloves, minced garlic
- 1 piece, minced ginger
- 2 tablespoons curry powder
- 500 ml broth
- 1 roughly chopped carrot
- 3 roughly chopped potatoes
- 150 g, quartered mushrooms
- 250 g, cubed firm tofu
- 0.5 grated apple
- 2 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cocoa powder
Equipment
Dutch oven or large potknifecutting boardspoonmeasuring spoons
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