Main Dishesbonappetit4.7
Japanese Curry With Winter Squash and Mushrooms
This Japanese curry recipe swaps curry cubes for a homemade sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.
👥 4 Servings🔥 Cook: 30 min👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Melt butter in a small saucepan over medium heat. Whisk in flour and cook, whisking often, until roux is light golden brown, 5–⏱️ 8 minutes. Stir in curry powder and garam masala and cook, stirring, until very fragrant, about ⏱️ 1 minute. Remove from heat; set curry roux aside.
2
Heat 2 Tbsp. oil in a large saucepan over medium-high. Cook mushrooms, tossing occasionally, until golden brown, about ⏱️ 5 minutes; season with salt and pepper. Transfer to a small bowl; reserve saucepan.
3
Heat remaining 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are slightly softened and onion is translucent, 6–⏱️ 8 minutes. Add garlic and ginger and cook, stirring, until fragrant, about ⏱️ 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and mushrooms; simmer gently until liquid is reduced by a third and vegetables are very tender, 20–⏱️ 25 minutes. Whisk in honey and reserved curry roux until incorporated and roux is lump-free. Simmer, whisking occasionally, until sauce is thick enough to coat the back of a spoon, 5–⏱️ 10 minutes. Taste curry and season with more salt if needed.
large onion, chopped1medium carrot, peeled, sliced on a diagonal ½" thick1
4
Divide curry among shallow bowls; top with scallions. Serve with rice. Do ahead: Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill. Editor’s note: This recipe was originally published in December 2021. Head this way for more Japanese recipes →
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