This vegetarian Japanese curry is loaded with thick, meaty slices of king oyster mushrooms and colorful chunky vegetables such as kabocha, eggplant, and asparagus. Made with homemade Japanese curry roux, it's a bright and flavorful family favorite dinner.
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Adapted from a video by Just One Cookbook
How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)
unsalted buttervegan option: use vegan butter or oil1 tbsp
apple1
unsalted butterfor curry roux; vegan option: use vegan butter or oil3 tbsp
all-purpose flourcan use gluten-free flour4 tbsp
curry powder1 tbsp
garam masala1 tbsp
cayenne pepperomit for mild spicy level¼ tsp
Steps
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1
In a small saucepan, melt 3 tbsp unsalted butter completely over medium heat.
2
Add 4 tbsp flour and cook the mixture while stirring continuously.
3
Reduce the heat to low and continue to stir for 15 minutes.
4
Add 1 tbsp curry powder and mix well.
5
Add 1 tbsp garam masala and ¼ tsp cayenne pepper, mix well for 20 seconds, then transfer the roux to a bowl and set aside.
6
Cut one onion in half and then cut each half into 4 wedges.
7
Cut one carrot using the Japanese rangiri style.
8
Cut 2 golden Yukon potatoes into quarters and soak in water to remove starch.
9
Cut 1/8 kabocha (without seeds) into 1 inch cubes and grate the ginger.
10
Cut bell pepper into small strips.
11
Discard the tough bottom of asparagus and cut them diagonally.
12
Cut one Japanese eggplant into wedges and soak in water to remove the bitterness and prevent discoloration.
13
Cut off the end of king oyster mushroom stems and cut into 1-2 inch pieces.
14
Cut shimeji mushrooms and cut button mushrooms in half.
15
Cut one tomato into 6 wedges.
16
In a large pot, heat 1 tbsp olive oil over medium heat and add the dense vegetables (onion, carrot, potatoes, kabocha) with grated ginger and mix.
17
Close the lid and reduce the heat to low/medium-low, let the vegetables steam for 20 minutes.
18
Insert a skewer to check that the vegetables are 80% cooked.
19
Add 3 cups vegetable broth and bay leaf.
20
Bring it to a boil and cook for 3 minutes, then skim the scum and foam on the surface.
21
Insert a skewer and once the vegetables are cooked through, turn off the heat and cover.
22
In a large frying pan, heat 1 tbsp olive oil over medium heat and add the eggplant, cook until nicely brown about 8-10 minutes, and transfer to a plate.
23
In the same pan, add 1 tbsp oil and bell pepper and asparagus, sauté the vegetables until tender about 6-7 minutes, season with salt and pepper and transfer to the plate.
24
In the same pan, heat 1 tbsp butter and sauté all the mushrooms about 4 minutes, season with salt and pepper and set aside.
25
Bring the pot back on the stove over medium heat and bring it to simmer, remove the bay leaf from the pot (optional), add the mushrooms to the pot.
26
Add vegetables to the pot and gently mix all together.
27
Gradually add the homemade curry roux in small amounts.
28
Grate an apple and add 1/2 to the curry.
29
Mix gently without breaking up the vegetables, add more apple if you prefer sweeter taste.
30
Season with salt.
31
If the flavor is to your liking then add tomatoes.
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