Set a wok or deep pan drizzled with 1 ½ tbsp rapeseed oil to a medium heat, add 1 chopped onion, and 1 tbsp each grated ginger and garlic (I find it more convenient to use a pre-prepared pellet of puréed ginger and garlic, which you can buy frozen). Stir for 2-3 minutes to soften. 

Add 1 small apple, peeled, cored and grated. Continue stirring for another 2 minutes. Do not let it brown.

Now add 2 ½ cups vegetable broth and bring to a boil. Add 2 potatoes, peeled and cut into small bite-sized pieces. Reduce to a simmer.

After 6 minutes, add 2-3 carrots chopped into bite-sized pieces. 

After 3 minutes add some Romanesco broccoli florets (or other green veggie such as spinach or green beans). 

After 4 minutes add 1 tbs honey* and season with salt to taste. Stir well to combine.

Now add half a box of medium spicy Japanese curry  (equivalent of 110g). I like S & B’s Golden Curry. Stir well to melt and thicken the sauce.

Serve with Japanese rice and if you like, a vegan fried cutlet.

Serves 2.

* Other last minute flavourings you could add include mirin, soy sauce, tonkatsu or worcester sauce, ketchup