Vegetarian Japanese Curry

Name: Vegetarian Japanese Curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 1 onion ((280 g, 10 oz)); 1 carrot ((85 g, 3 oz)); 2 yukon gold potatoes ((260 g, 9 oz)); ⅛ kabocha ((without seeds; 140 g, 5 oz)); 1 knob ginger ((Only need 1 tsp)); 1 bell pepper ((half yellow and half red; 220 g, 8 oz)); 8 asparagus ((140 g, 5 oz)); 1 Japanese eggplant ((115 g, 4 oz)); 4 king oyster mushrooms ((140 g, 5 oz)); ½ shimeji mushrooms ((100 g, 3.5 oz)); 4 button mushrooms ((60 g, 2 oz)); 1 tomato ((150 g, 5 oz)); 3 Tbsp extra-virgin olive oil ((divided)); 3 cups vegetable broth ((or water; 720 ml)); kosher/sea salt (I use Diamond Crystal; Use half for table salt); freshly ground black pepper; 1 bay leaf; 1 Tbsp unsalted butter ((13 g; For Vegan, use vegan butter or other types of oil)); Homemade curry roux ((recipe below)); 1 apple ((220 g, 8 oz)); 3 Tbsp unsalted butter ((42 g; For Vegan, use vegan butter or other types of oil)); 4 Tbsp all-purpose flour (plain flour) ((30 g; You can use GF flour as well)); 1 Tbsp curry powder ((6 g)); 1 Tbsp garam masala ((6 g)); ¼ tsp cayenne pepper ((1-2 g; omit for mild spicy level))

Instructions

Prep:30minCook:1h

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

Updated at: Wed, 06 Jan 2021 05:08:37 GMT