• If serving the curry with rice, cook the rice according to the directions on the packaging 

Cook the vegetables…

• Combine the kabocha squash, carrots, potato and onion a large pot with 3 cups of vegetable stock (reserve the rest for later)
• Bring the stock to a simmer, cover the pot and simmer for 20 minutes or until the potatoes are just tender
• Add the eggplant and zucchini, transfer the pot off of the heat and set aside for now

Make the curry base…

• Place a large skillet over medium heat 
• Add 2 tablespoons of butter, the minced garlic, grated apple and grated ginger and cook while stirring for about 90 seconds 
• 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 
• Cook the curry base for 2-3 minutes over medium heat, stirring no frequently, until the color deepens and it becomes quite fragrant 
• Deglaze the skillet with the remaining cup of vegetable stock and bring to a low simmer

Finish the curry…

• Reserve some of the vegetables for serving (depending on how much texture you prefer in your curry)
• Add the remaining vegetables and about half of the stock in with the curry base and stir until well combined 
• Use a potato masher or hand blender to blend the vegetables into the sauce until a thick curry develops 
• Bring to a simmer and simmer until thick and fragrant 
• Taste and add salt, black pepper or sugar if necessary
• 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
• Serve over rice