In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the onion, garlic, and ginger and cook for 2-3 minutes until the onion is translucent.
Add the chopped carrots and potatoes and cook for another 5 minutes until they start to soften.
Add the grated apple, curry powder, tomato paste, soy sauce, and maple syrup and stir to combine.
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover the pot with a lid, and let simmer for 30-35 minutes until the vegetables are tender.
If desired, use an immersion blender to blend the curry until smooth.
While the curry is simmering, rinse the rice in cold water until the water runs clear.
In a pot, combine the rice and water and cook according to package instructions.
To serve, spoon the curry over the cooked rice and enjoy!