0 If serving the curry with rice, cook the rice according to the directions on the packaging
Cook the vegetables…
2 Combine the kabocha squash, carrots, potato and onion a large pot with 3 cups of vegetable stock (reserve the rest for later)
3 Bring the stock to a simmer, cover the pot and simmer for 20 minutes or until the potatoes are just tender
4 Add the eggplant and zucchini, transfer the pot off of the heat and set aside for now
Make the curry base…
6 Place a large skillet over medium heat
7 Add 2 tablespoons of butter, the minced garlic, grated apple and grated ginger and cook while stirring for about 90 seconds
8 Add 1 tablespoon of Worcestershire sauce, 1 tablespoon of brown sugar, 1 teaspoon of natural unsweetened cocoa powder, 3 tablespoons of all purpose flour, 2 tablespoons of Japanese curry powder and 1 tablespoon of garam masala and stir until a thick paste forms
9 Cook the curry base for 2-3 minutes over medium heat, stirring no frequently, until the color deepens and it becomes quite fragrant
10 Deglaze the skillet with the remaining cup of vegetable stock and bring to a low simmer
Finish the curry…
12 Reserve some of the vegetables for serving (depending on how much texture you prefer in your curry)
13 Add the remaining vegetables and about half of the stock in with the curry base and stir until well combined
14 Use a potato masher or hand blender to blend the vegetables into the sauce until a thick curry develops
15 Bring to a simmer and simmer until thick and fragrant
16 Taste and add salt, black pepper or sugar if necessary
17 Add the reserved vegetables and 1/4 cup of chopped cilantro into the curry, garnish with a drizzle of cream or thinned yogurt and some sesame seeds
18 Serve over rice
