{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!

RECIPE starts ▶ 00:54

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INGREDIENTS (Please check the website for detailed info)

*Curry 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)

*Condiments and Seasonings
3 Tbsp extra virgin olive oil (divided)
3 cups vegetable broth (or water; 720 ml)
Kosher salt
Freshly ground black pepper
1 bay leaf
1 Tbsp unsalted butter (13 g) VEGAN: use vegan butter or oil
Homemade curry roux (recipe below)
1 apple (220 g, 8 oz)

*Homemade curry Roux
3 Tbsp unsalted butter (42 g) VEGAN: use vegan butter or oil
4 Tbsp all-purpose 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 with step-by-step pics ▶ http://bit.ly/VegetarianJapaneseCurry

#vegetarian #japanesecurry #カレー #justonecookbook


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How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)