Step 1

Heat oil in a large pot or dutch oven over medium heat. Add the chopped onion and salt and cook, occasionally stirring, until onions brown, about 8 minutes.

Step 2

Add in the mushrooms, garlic, and ginger and cook for another 4-5 minutes, until the mushrooms start to brown.

Step 3

Add in the vegan butter and allow it to melt.

Step 4

Stir in the flour, curry powder, and garam masala. Continue mixing over medium heat for 2-3 minutes until darker in color and fragrant.

Step 5

Add in the carrots, potatoes, and grated apple. Mix everything then gradually pour in the water. Once everything is mixed together, bring it to a boil.

Step 6

Turn the heat to low, and simmer until the potato is cooked through, about 10-15 minutes.

Step 7

Stir in the soy sauce and ketchup and taste for seasoning. Add more soy sauce or salt if you want it saltier. Add a pinch of sugar if you want it sweeter.

Step 8

Serve with rice and tofu katsu, and enjoy!