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Japanese Curry With Winter Squash and Mushrooms

1/3

Japanese Curry With Winter Squash and Mushrooms

2/3

Japanese Curry With Winter Squash and Mushrooms

3/3

By bon appétit

Japanese Curry With Winter Squash and Mushrooms

This Japanese curry recipe swaps curry cubes for a homemade sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.

Updated at: Fri, 11 Sep 2026 13:03:49 GMT

Nutrition balance score

Good

Glycemic Index

37

Low

Glycemic Load

12

Moderate

Nutrition per serving

Calories334.3 kcal (17%)

Total Fat22.8 g (33%)

Carbs30.7 g (12%)

Sugars11.1 g (12%)

Protein5.9 g (12%)

Sodium421.5 mg (21%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 Tbspunsalted butter

¼ cupall-purpose flour

¼ cupcurry powder

2 tspgaram masala

3 Tbspvegetable oil

8 ozmixed mushrooms

such as maitake, royal trumpet, shiitake, and/or crimini, torn or sliced into 2" pieces

freshly ground pepper

medium, peeled, sliced on a diagonal 1/2" thick

sliced on a diagonal 1/2" thick

1 x 1 "ginger

piece, peeled, finely chopped

6 cupslow-sodium vegetable broth

12 ozkabocha squash

scrubbed, or other winter squash, peeled, seeds removed, cut into 1" pieces

1 Tbsphoney

short-grain rice

cooked, for serving

Instructions

View on bon appétit

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Notes

6 liked

0 disliked

Delicious

Makes leftovers

Go-to

Easy

One-dish

Cortney Conyers· last year

Makes leftovers

We did a few modifications and made a bit more than a double batch. This recipe was a great guide. I meal prep for a few different people, and they all had positive reviews as well. If you are wanting a medium-hot spce level like us note that I did add substantially more chilies for my crew

Hanisha Patel· 4 years ago

Makes leftovers

Hit the spot, I blended the sauce and then put the veggies back in.