Vegetarian Japanese Curry ベジタリアンカレー

justonecookbook.com

Ayat Amin

subheading: Curry Ingredients:

1 onion (280 g, 10 oz)

1 carrot (85 g, 3 oz)

2 yukon gold potatoes (260 g, 9 oz)

1 knob ginger (Only need 1 tsp)

1 bell pepper (half yellow and half red; 220 g, 8 oz)

1 tomato (150 g, 5 oz)

subheading: Condiments and Seasonings:

3 Tbsp extra virgin olive oil (divided)

3 cups vegetable broth (or water; 720 ml)

kosher/sea salt (use half for table salt)

freshly ground black pepper

1 bay leaf

1 Tbsp unsalted butter (13 g; For Vegan, use vegan butter or other types of oil)

Homemade curry roux (recipe below)

1 apple (220 g, 8 oz)

subheading: Homemade curry Roux:

3 Tbsp unsalted butter (42 g; For Vegan, use vegan butter or other types of oil)

4 Tbsp all-purpose flour (plain flour) (30 g; You can use GF flour as well)

1 Tbsp curry powder (6 g)

1 Tbsp garam masala (6 g)

Directions at justonecookbook.com

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