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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: Thu, 21 Nov 2024 12:24:30 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories331.5 kcal (17%)
Total Fat22.9 g (33%)
Carbs32 g (12%)
Sugars11.1 g (12%)
Protein4.6 g (9%)
Sodium431 mg (22%)
Fiber6.3 g (22%)
% 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
divided
8 ozmixed mushrooms
such as maitake, royal trumpet, shiitake, and/or crimini, torn or sliced into 2" pieces
kosher salt
freshly ground pepper
1onion
large, chopped
1carrot
medium, peeled, sliced on a diagonal 1/2" thick
2celery stalks
sliced on a diagonal 1/2" thick
3garlic cloves
finely chopped
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
scallions
Thinly sliced
short-grain rice
cooked, for serving
Instructions
View on bon appétit
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Notes
5 liked
0 disliked
Delicious
Easy
Makes leftovers
One-dish
Spicy
