A slightly sweeter version featuring diced sweet potato, zucchini, and yellow curry powder.
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Heat the vegetable oil in a large pot over medium heat.
Add the onions and carrots, sautéing for about 5 minutes until the onions are translucent.
Stir in the diced sweet potatoes and cook for another 3 minutes, stirring occasionally.
Add the yellow curry powder to the vegetables and stir constantly for 1 minute to toast the spices.
Pour in the vegetable broth and grated apple, then bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 15 minutes until the sweet potatoes are tender.
Add the zucchini and soy sauce, simmering for an additional 5 minutes to keep the zucchini slightly firm.
If a thicker consistency is desired, mix cornstarch with a little water and stir it into the curry until thickened.
