Savor Tomato Curry With Farro: Unique Twist On Classic Dish

Ingredients

• 1 cup dried farro, cooked
• 4 cups konbu dashi
• 1 ½ cups potatoes, cut into ½-inch pieces
• 1 cup baby carrots, halved
• 1 – 1 ½ cups onions, thinly sliced
• 1 cup bell peppers, sliced
• 2 tsp ginger garlic paste (or 1 tsp crushed garlic + 1 tsp grated ginger)
• 6 Tbsp all-purpose flour
• 28 oz can whole tomatoes
• ½ cup ketchup
• 6 Tbsp Japanese curry powder
• 3 Tbsp soy sauce
• 2 Tbsp Worcestershire sauce
• 2 tsp shiokoji
• ½ cup unsalted cashews, toasted and ground into a fine powder
• 2 Tbsp extra virgin olive oil