Japanese Vegetable Curry

Method

1. 1Heat oil, brown onions deep — 12 minutes.
2. 2Add carrots, potatoes, mushrooms; cook 4 minutes.
3. 3Add ginger, garlic and curry powder; toast 30 seconds.
4. 4Stir in tomato paste, then stock, soy, honey and grated apple.
5. 5Gently bubble 22 minutes till the veg is tender and the curry thickens; add zucchini in the last 6 minutes.
6. 6Thicken with cornflour paste to a coat with sticky liquid; plate over rice — Japanese weeknight comfort.