Vegetarian Japanese Curry with Homegrown Chickpeas – Sydney Sprouts

Ingredients

• 2C homegrown chickpea sprouts
• 2 onions, sliced
• 2 carrots, cubed
• ¼ pumpkin (Japanese pumpkin preferred) cubed
• 3 potatoes, cubed
• 1 tomato, cut in wedges
• 1 bunch broccolini or asparagus cut into thirds
• 1 zucchini
• 1 knob ginger (1 tsp grated ginger)
• 2 cloves garlic (grated)
• 1½ tbsp vegetable oil
• Some salt and pepper
• 4C vegetable stock (homemade or store bought)
• 1 pack Japanese curry roux (7-8 cubes)
• *See the recipe below for homemade roux
• 1 tbsp soy sauce
• 2 tsp salt