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Export 20 ingredients for grocery delivery
Gather all the ingredients.
In a small saucepan, melt the butter completely over medium heat and then add the flour.
Using a silicone spatula, stir to combine the flour and butter. The mixture starts to fuse and swell but becomes more liquid form. Reduce the heat to low and continue to stir for 15 minutes.
The mixture will darken to a chocolate color after 12-15 minutes.
Then add 1 Tbsp curry powder and mix well.
Add 1 Tbsp garam masala and ¼ tsp cayenne pepper (optional for spicy).
Mix well to combine and cook stirring for 20 seconds. Transfer the roux to a bowl and set aside.
Cut the onion in half and then cut each half into 4 wedges.
Cut the golden Yukon potatoes into a quarter and soak in water to remove starch.
Cut the kabocha into 1 inch cubes.
Cut the carrot using the Japanese rangiri style. Grate the ginger (you will need 1 tsp).
Cut the bell pepper into small strips.
Discard the tough bottom of the asparagus (you can snap easily by holding both ends) and cut them diagonally.
Cut the Japanese eggplant into wedges and soak in water to remove the bitterness and prevent discoloration.
Cut off the end of king oyster mushroom stems and cut into 1-2 inch pieces.
Discard the bottom of shimeji mushrooms and cut the button mushrooms in half.
Cut the tomato into 6 wedges.
In a large pot (I used 4.5 QT Dutch oven), heat 1 Tbsp olive oil over medium heat and add the dense vegetables (onion, potatoes, kabocha, and carrot). With a spatula, mix and coat the vegetable with oil.
Add the grated ginger and mix. Close the lid and reduce the heat to low/medium-low.
Let the vegetables steam for 20 minutes (We use the steaming method instead of boiling to keep the ingredient’s shape). Once in a while shake the pot so the bottom of the pot doesn’t get burnt. After 20 minutes, insert the skewer and see if the vegetables are 80% cooked.
Add vegetable broth and bay leaf. Bring it to a boil and cook for 3 minutes.
Skim the scum and foam on the surface. Insert a skewer and once the vegetables are cooked through, turn off the heat.
In a large frying pan, heat 1 Tbsp olive oil over medium heat and add the eggplant.
Cook the eggplant until nicely brown, about 8-10 minutes, and transfer to a plate.
In the same pan, add 1 Tbsp oil and bell pepper and asparagus.
Saute the vegetables until tender, about 6-7 minutes. Season with salt and pepper and transfer to the plate.
In the same pan, heat 1 Tbsp 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. Remove the bay leaf from the pot (optional). Add the mushrooms to the pot.
Add vegetables to the pot and gently mix all together. Tip: I recommend keeping some colorful vegetables for toppings later.
Gradually add the small amount of the homemade curry roux to your ladle and let it dissolve completely before releasing it to the broth and add more curry roux (I use all the homemade curry roux).
Grate an apple and add to the curry (Adjust the amount of sweetness as you like). Mix gently without breaking up the vegetables.
Taste the curry (it’s very important!). If needed, add more apple and season with salt. Sometimes just a pinch of salt can bring out more flavors.
Taste again, and when it’s good, add the tomatoes and heat the curry when you’re ready to serve.
Put the steamed rice on one side of a plate and pour the curry on the side. Add a few colorful vegetables you saved on top of the curry.