Vegetarian Curry

• 1 medium or more Onion
• 1 as much (to taste) Vegetables of your choice
• 2 tbsp Flour
• 1 tbsp Curry powder
• 1 piece Ginger
• 1 clove Garlic
• 1 tbsp Canola oil
• 1 tsp Salt
• 2 tbsp Ketchup
• 2 tbsp Japanese Worcestershire-style sauce
• 1 tbsp Hon-mirin
• 1 tbsp Ground sesame paste
• 1/2 tbsp Soy sauce
• 400 ml Water
• 1 Soy milk
• 1 optional, if you have some Garam masala

1. Mince the ginger and garlic.
2. Cut up the vegetables.
3. If you are in a hurry, cut them small and thin to shorten the cooking time.
4. I used onions, carrots and asparagus this time (add the asparagus at the end).
5. Heat canola oil (or your favorite oil) in a pan and saute the minced ginger and garlic until fragrant.
6. Add the vegetables and stir fry briefly.
7. Add salt.
8. Cover with a lid and steam cook for about 3 minutes.
9. Add flour and mix well.
10. Add the curry powder and stir quickly.
11. Don't let it burn!
12. Add water and stir around once.
13. Add the ingredients (the sesame paste not dissolve easily, so it is good to thin it first by mixing with soy sauce or other liquid ingredient).
14. Simmer until the vegetables are soft.
15. Add the soy milk and garam masala to finish.

onion, much, flour, curry, ginger, clove garlic, canola oil, salt, ketchup, sauce, mirin, ground sesame paste, soy sauce, water, milk, garam masala

Taken from cookpad.com/us/recipes/153147-vegetarian-curry (may not work)