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Vegetarian Japanese Curry

Name: Vegetarian Japanese Curry
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 4
Ingredients: 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 recommendS&B Curry Powder; available onAmazon); 1 Tbsp garam masala; ¼ tsp cayenne pepper (optional; omit for a milder heat level); 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); 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 3.5–4 oz, 100–115 g of store-bought roux); 1 apple (8 oz, 220 g); For Serving:

Prep Time

30m

Cook Time

1h 40m

Total Time

2h 10m

This vegetarian Japanese curry is packed with a variety of colorful vegetables and aromatic spices. The homemade curry roux imparts a rich and complex flavor to the dish. Serve it over steaming hot Japanese short-grain rice for a comforting and satisfying meal.

Curry

Vegetarian

justonecookbook.com

Recipe Options

Ingredients

Servings: 4

Scale:

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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 recommendS&B Curry Powder; available onAmazon)

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)

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 3.5–4 oz, 100–115 g of store-bought roux)

1 apple (8 oz, 220 g)

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

Vegetarian Japanese Curry

Ingredients

For The Homemade Curry Roux

For The Ingredients

For The Condiments And Seasonings

For Serving

Steps

Nutrition Facts

Vegetarian Japanese Curry

Ingredients

For The Homemade Curry Roux

For The Ingredients

For The Condiments And Seasonings

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts