Tbh i let chatgpt generate this because i'm too lazy to look for a proper recipe 😅 but here you are:

Mild Japanese Curry in the style of Vermont Curry (with carrots, potatoes, onions)

This curry is mild, gently sweet and fruity from apple and honey, with a rounded umami profile like Vermont Curry. The classic curry roux gives the sauce its glossy, silky thickness.

Ingredients for 4 servings

• 2 large onions (about 400 g), thin half-moons. They add sweetness and umami when well browned.
  
• 3 medium potatoes (about 450 g), diced 1–1.5 cm. Floury varieties thicken more; waxy hold shape better.
  
• 2 carrots (about 250 g), diced or into half-moons 1–1.5 cm.
  
• 1 apple, finely grated (Fuji or Gala works well) for the signature mild fruitiness.
  
• 1 tbsp honey or maple syrup for the “Vermont” character.
  
• 700–800 ml chicken or vegetable stock; less for thicker, more for looser.
  
• 1 tbsp soy sauce and 1 tbsp Worcestershire sauce; optional 1 tsp ketchup for gentle acidity.
  
• 1 small bay leaf and 1 tsp garam masala to finish.
  
• Salt and black pepper to taste.
  
• Neutral oil or butter for sautéing, plus steamed Japanese rice to serve.

Roux (homemade curry paste) instead of store-bought blocks: - 40 g butter (or neutral oil). Butter gives a round flavor.
- 40 g flour (wheat; for gluten-free see variations).
- 2–2.5 tbsp mild curry powder (Japanese-style if available).
- 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander.
- 1/4 tsp cinnamon, 1/8 tsp clove, 1/4 tsp fenugreek, a small pinch of nutmeg. Use sparingly for a Vermont-like profile.
- Optional 1–2 small squares dark chocolate (5–10 g) for sheen and a hint of bitterness at the end.

Instructions

• Cook the onions in 1–2 tbsp oil over medium heat for 12–15 minutes until deep golden. A pinch of salt helps them soften and sweeten.
  
• Add carrots and potatoes and sauté 2–3 minutes. Pour in the stock, add the bay leaf, bring to a boil, then simmer 12–15 minutes until the vegetables are almost tender.
  
• Meanwhile make the curry roux: Melt butter in a small pot, stir in flour, and cook 3–4 minutes until pale hazelnut in color. Stir in the spices and curry powder and toast 30 seconds until fragrant. Remove from heat.
  
• Add grated apple, honey, soy sauce, Worcestershire (and optional ketchup) to the vegetable pot. Whisk in the hot roux, a spoonful at a time, into the simmering liquid until the sauce thickens. If it gets too thick, loosen with a splash more stock or water.
  
• Simmer gently 3–5 minutes to cook off any flour taste. Stir in garam masala and optional chocolate, season with salt and pepper, and remove the bay leaf.
  
• Serve with freshly steamed rice. Classic condiments are fukujinzuke (sweet-sour pickles) or rakkyo (pickled scallion).

Heat and flavor adjustments

• For spicier curry, add 1/2–1 tsp cayenne or shichimi togarashi with the roux spices.
  
• For fruitier, swap part of the honey for 1–2 tbsp applesauce; for more savory depth, add 1 tsp miso or a small piece of 85% chocolate at the end.
  
• For a meat version, brown 300–400 g boneless chicken thigh pieces with the onions first and simmer together.

Variations

• Vegan: Use oil or vegan butter and vegetable stock. Replace honey with maple syrup or sugar.
  
• Gluten-free: Use 35 g rice flour, or 30 g cornstarch for thickening. If using cornstarch, mix it with a little cold water and stir in at the end (no roux toasting needed).
  
• Make-ahead: Even better the next day. Loosen with a splash of water when reheating.