Mince the ginger and garlic. Cut up the vegetables. If you are in a hurry, cut them small and thin to shorten the cooking time. I used onions, carrots and asparagus this time (add the asparagus at the end).
Heat canola oil (or your favorite oil) in a pan and saute the minced ginger and garlic until fragrant.
Add the vegetables and stir fry briefly. Add salt. Cover with a lid and steam cook for about 3 minutes.
Add flour and mix well. Add the curry powder and stir quickly. Don't let it burn!
Add water and stir around once. Add the ☆ ingredients (the sesame paste not dissolve easily, so it is good to thin it first by mixing with soy sauce or other liquid ingredient).
Simmer until the vegetables are soft. Add the soy milk and garam masala to finish.
Story Behind this Recipe
I adapted a curry recipe from "vege dining", a website I love. It is free of animal derived ingredients and doesn't use a lot of oil, so it's ideal to feed to small children as well.
Add richness using sesame paste. You could probably use peanut butter instead. Adjust the amount of spices to taste. Reduce the curry powder for small children. Try to use preservative and MSG-free ketchup and sauce as much as possible. If you are allergic to wheat, dilute rice flour, kudzu starch, or katakuriko with water and add at the end to thicken the sauce.