Vegetarian Japanese Curry ????????? • Just One Cookbook
"{Vegan Adaptable} This vegetarian Japanese curry is loaded with meaty king oyster mushrooms and colorful vegetables like kabocha, eggplant, and asparagus...."
INGREDIENTS
•
1 onion ((10 oz, 280 g))
•
1 carrot ((3 oz, 85 g))
•
2 yukon gold potatoes ((9 oz, 260 g))
•
⅛ kabocha ((without seeds; 5 oz, 140 g))
•
1 knob ginger ((need 1 tsp))
•
1 bell pepper ((half yellow and half red; 8 oz, 220 g))
•
8 asparagus ((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))
•
3 cups vegetable stock ((or water))
•
kosher/sea salt (I use Diamond Crystal; use half for table salt)
•
freshly ground black pepper
•
1 bay leaf
•
1 Tbsp unsalted butter ((for Vegan, use vegan butter or other types of oil))
•
Japanese curry roux ((recipe below))
•
1 apple ((8 oz, 220 g))
•
3 Tbsp unsalted butter ((for Vegan, use vegan butter or other types of oil))
•
4 Tbsp all-purpose flour (plain flour) ((you can use GF flour as well))
•
1 Tbsp curry powder
•
1 Tbsp garam masala
•
¼ tsp cayenne pepper ((omit for mild spicy level))
•
4 servings cooked Japanese short-grain rice ((minimum 1 cup (180 g) per person))
ADVERTISEMENT