Vegetarian Japanese Curry

Name: Vegetarian Japanese Curry
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: Japanese
Ingredients: 3 Tbsp unsalted butter ((or use vegan butter or oil for vegan)); 4 Tbsp all-purpose flour (plain flour) ((or use GF flour for gluten-free)); 1 Tbsp Japanese curry powder; 1 Tbsp garam masala; ¼ tsp cayenne pepper ((optional; omit for a milder heat level)); 1 onion ((10 oz, 280 g)); 2 Yukon gold potatoes ((9 oz, 260 g)); ⅛ kabocha squash ((seeds removed; 5 oz, 140 g)); 1 carrot ((3 oz, 85 g)); 1 tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob)); ½ red bell pepper ((4 oz, 110 g)); ½ yellow bell pepper ((4 oz, 110 g)); 8 asparagus spears ((5 oz, 140 g)); 1 Japanese eggplant ((4 oz, 115 g)); 4 king oyster mushrooms (eringi) ((5 oz, 140 g)); ½ shimeji mushrooms ((3.5 oz, 100 g)); 4 button mushrooms ((2 oz, 60 g)); 1 tomato ((5 oz, 150 g)); 3 Tbsp extra virgin olive oil ((divided in thirds)); 3 cups vegetable stock/broth ((or water)); 1 bay leaf; Diamond Crystal kosher salt; freshly ground black pepper; 1 Tbsp unsalted butter ((or use vegan butter or oil for vegan)); Japanese curry roux; 1 apple ((8 oz, 220 g)); 4 servings cooked Japanese short-grain rice ((minimum 1 cup, 180 g per serving))

Instructions

Prep:30minCook:1h 40min

This Vegetarian Japanese Curry is loaded with thick, meaty slices of king oyster mushrooms and colorful vegetables like kabocha, eggplant, and asparagus. With homemade Japanese curry roux, this dish is no doubt our family’s favorite for a bright and flavorful dinner! {Vegan Adaptable}

Updated at: Fri, 22 Nov 2024 11:34:29 GMT