Japanese fruity vegetable Curry

It is a no meat day!

There is no reason for that other then I have no meat or sausages
 in the house and several single pieces of vegetables sitting around. Before they are going to rot, make them into a tasty meal.

When you look at recipes for celeriac, sweet potato and potato you mostly come up with soup or mash.
I had a couple of soups in the last week. That was not exciting.
Making a mash with nothing like fish of meat to combine it with, was not looking promising either.

I watched Japanese food and travel videos on YT and someone was eating vegetable curry in a shop. It tasted sweet to him.
O K, that I can do. An open package of medium hot curry roux from Golden Curry is in my Asian food storage.
But how to get the curry a bit sweet - add fresh apple! A little of a home made jar of orange chili jam was there too. It went in the curry as well

RECIPE for 2:
1 small head of celeriac
1 sweet potato
1 large potato
1 medium onion
3 spring onions
2 cloves of garlic
2 tbsp sunflower oil
3/4 or 1/2 red apple depending on the size
650 ml veg stock
Salt and pepper
1/2 tsp herbes de Provence
2-3 blocks of curry roux
A dash Worcestershire sauce
1 tbsp orange chili jam
1 cup short grain rice

Clean all the veggies and start with the heating up the oil and getting all the veggies in at once, just spare the tomato and apples chunks.
Season with salt and pepper and give them about 5 min.
Pour in the hot veg stock and add tomato and apple chunks.
Close the lid and cook until everything is tender, about 15 min.
Chop the curry roux in strips and dissolve them on medium heat in the pot. Let that cook out 5 min.

Add the rest of the ingredients and season to taste.
Serve with white rice.