Japanese Curry With Winter Squash and Mushrooms
Ingredients
The curry base
-
4
Tbsp.
unsalted butter
-
¼
cup
all-purpose flour
-
¼
cup
S&B curry powder
-
2
tsp.
garam masala
-
3
Tbsp.
vegetable oil
The vegetables
-
8
oz.
mixed mushrooms (such as maitake, royal trumpet, shiitake, and/or crimini)
-
1
large
onion, chopped
-
1
medium
carrot, peeled and sliced
-
2
stalks
celery, sliced
-
3
cloves
garlic, finely chopped
-
1
1
piece ginger, peeled and finely chopped
-
12
oz.
kabocha squash, peeled and cut into pieces
The broth and seasoning
-
6
cups
low-sodium vegetable broth
-
1
Tbsp.
honey
-
Kosher salt
to taste
-
Freshly ground pepper
to taste
For serving
-
thinly sliced scallions
-
cooked short-grain rice
Instructions
- Melt butter in a small saucepan, whisk in flour, and cook until light golden brown.
- Stir in curry powder and garam masala, then remove from heat and set aside.
- In a large saucepan, heat 2 Tbsp. oil and cook mushrooms until golden brown, then set aside.
- In the same saucepan, heat remaining oil, add onion, carrot, and celery, and cook until softened.
- Add garlic and ginger, then pour in vegetable broth and bring to a boil.
- Add squash and mushrooms, simmer until vegetables are tender.
- Whisk in honey and curry roux until smooth, then simmer until sauce thickens.
- Serve curry in bowls topped with scallions and alongside rice.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
6g
Sodium
500mg
Cholesterol
20mg
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