Vegetarian Japanese Curry ベジタリアンカレー

justonecookbook.com

Carol Mix

subheading: For the Homemade Curry Roux:

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 (I recommend S&B Curry Powder; available on Amazon)

1 Tbsp garam masala

¼ tsp cayenne pepper (optional; omit for a milder heat level)

subheading: For the Ingredients:

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)

subheading: For the Condiments and Seasonings:

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 (use the ingredients above and instructions below to make homemade ; or use 3.5 to 4 oz, 100 to 115 g of store-bought roux)

1 apple ( 8 oz, 220 g)

subheading: For Serving:

4 servings cooked Japanese short-grain rice (minimum 1 cup, 180 g per serving)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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