| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
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Ingredients
For the Curry
- 1 yellow onion diced
- 2 Russet Potatoes diced
- 1/2 butternut squash peeled, seeds removed and diced
- 1 knob ginger peeled and minced
- 1 eggplant diced
- 2 oyster mushrooms chopped
For the Condiments and Seasonings
- 3 tablespoons olive oil divided in thirds
- 3 cups vegetable stock
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 tablespoon butter
- 1 apple grated
For the Homemade Curry Roux
- 3 tablespoons butter
- 4 tablespoons all purpose flour
- 1 tablespoon Japanese curry powder
- 1 tablespoon garam masala
- 1/4 teaspoon cayenne pepper
Ingredients
For the Curry
For the Condiments and Seasonings
For the Homemade Curry Roux
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Instructions
To Make the Curry Roux
- Preheat a small saucepan over medium heat. Then, add the butter and melt it completely. Once the butter is melted, add the flour.
- Reduce the heat just slightly. Combine the flour and butter by stirring continuously. The mixture will start to fuse and swell but will eventually become more liquid in form. Now, reduce the heat to low and stir for 15 minutes to cook the flour.
- The mixture will darken to a chocolate color after 12-15 minutes.
- Then, add the curry powder and mix well.
- Next, add the garam masala and cayenne pepper.
- Mix well to combine and cook, stirring, for 20 seconds. Transfer the roux to a bowl and set aside.
To Cook the Curry
- Preheat a large pot over medium heat. Once hot, add one-third of the olive oil. Then, add the dense vegetables (onion, potatoes, squash, and carrot) to the pot. Mix and coat the vegetables with the oil, about 1 minute.
- Add the grated ginger and mix. Cover with a lid and reduce the heat to low. Let the vegetables steam for 15-20 minutes. Meanwhile, you can start stir-frying the vegetables.
- Occasionally, shake the pot so the ingredients at the bottom don't burn.
- Add the vegetable broth and bay leaf. Bring it to a boil on medium heat.
- Once boiling, skim the scum and foam on the surface and cook for 3 minutes. Once the vegetables are cooked through, turn off the heat.
- Preheat a large frying pan over medium heat. Once hot, add another third of the olive oil. Then, add the eggplant.
- Cook the eggplant pieces until nicely brown, about 8-10 minutes, and transfer them to a plate.
- In the same pan, add the remaining olive oil. Then, add the bell pepper and asparagus.
- Sauté the vegetables until tender, about 6-7 minutes. Season with salt and pepper and transfer them to the plate.
- In the same pan, heat the butter and sauté all the mushrooms, about 4 minutes.
- Season with salt and pepper and remove from the heat. Set aside.
- Bring the pot back on the stove over medium heat and bring it to simmer. Once the broth is simmering, remove the bay leaf from the pot. Add the mushrooms to the pot.
- Add the vegetables to the pot and gently mix it all together.
- When the broth is heated through, turn off the heat. Gradually add a small amount of the homemade curry roux to your ladle along with some hot broth. Let the roux dissolve completely in the ladle before releasing it to the broth. Repeat and dissolve more curry roux (I use all the homemade roux). Turn the heat back on and bring it to a gentle simmer again.
- Grate an apple and add it to the curry (adjust the amount of sweetness as you like). Mix gently without breaking up the vegetables.
- Taste the curry. If needed, add more apple and season with salt. Sometimes, just a pinch of salt can bring out more flavors.
- Taste again. When you're done adjusting the seasoning, add the tomatoes. Now, the curry is ready to serve!
To Serve
- Put a serving of steamed rice on one side of an individual plate and pour the curry on the other side. Add a few colorful vegetables you saved on top of the curry.
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