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Japanese Curry With Winter Squash and Mushrooms

My family ate rapid Japanese curry rice, or kare raisu, for dinner no less than once a week when I modified into once rising up. We at all times aged boxes of S&B Golden Curry. I believed it modified into once magic how the sad brown cubes inside transformed a pot of water, hearty greens,…

Japanese Curry With Winter Squash and Mushrooms

My family ate rapid Japanese curry rice, or kare raisu, for dinner no less than once a week when I modified into once rising up. We at all times aged boxes of S&B Golden Curry. I believed it modified into once magic how the sad brown cubes inside transformed a pot of water, hearty greens, and chunks of stew crimson meat actual into a thick velvety inviting curry in minutes. It didn’t happen to me which that you simply might manufacture your bear curry spice mix from scratch—minus the preservatives and fillers—until I modified into once an grownup.

There are endless ways to prepare selfmade kare raisu, but the one nonnegotiable for me is S&B Curry Powder, which has a blend of 17 spices and delivers the nostalgic flavor of the curry I ate as a baby. For this recipe you’ll manufacture a golden brown roux of butter and flour to which you’ll add the curry powder and a few garam masala; it could presumably well be your curry substandard that will thicken up and flavor the performed kare. I use seared mushrooms and candy kabocha squash on this vegetarian model, but that you simply can swap in any sequence of veggies and proteins, akin to potatoes, turnips, daikon, and chunks of chicken or crimson meat. —Christina Chaey

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Ingredients

4 servings

4

Tbsp. unsalted butter

¼

cup all-purpose flour

¼

2

tsp. garam masala

3

Tbsp. vegetable oil, divided

8

oz. mixed mushrooms (akin to maitake, royal trumpet, shiitake, and/or crimini), torn or sliced into 2″ devices

Kosher salt, freshly flooring pepper

1

gigantic onion, chopped

1

medium carrot, peeled, sliced on a diagonal ½” thick

2

celery stalks, sliced on a diagonal ½” thick

3

garlic cloves, finely chopped

1

1″ part ginger, peeled, finely chopped

6

cups low-sodium vegetable broth

12

oz. kabocha squash, scrubbed, or other winter squash, peeled, seeds eradicated, decrease into 1″ devices (about 2½ cups)

1

Tbsp. plus 1 tsp. honey

Thinly sliced scallions and cooked quick-grain rice (for serving)

Preparation

Step 1

Soften butter in a dinky saucepan over medium heat. Mosey in flour and cook dinner, whisking normally, until roux is light golden brown, 5–8 minutes. Move in curry powder and garam masala and cook dinner, stirring, until very fragrant, about 1 minute. Retract from heat; situation curry roux aside.

Step 2

Heat 2 Tbsp. oil in a huge saucepan over medium-high. Cook mushrooms, tossing once in a whereas, until golden brown, about 5 minutes; season with salt and pepper. Transfer to a dinky bowl; reserve saucepan.

Step 3

Heat closing 1 Tbsp. oil in reserved saucepan over medium. Add onion, carrot, and celery and season with salt and pepper. Cook, stirring once in a whereas, until greens are a small bit softened and onion is translucent, 6–8 minutes. Add garlic and ginger and cook dinner, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Within the discount of warmth and add squash and mushrooms; simmer gently until liquid is diminished by a third and greens are very peaceable, 20–25 minutes. Mosey in honey and reserved curry roux until included and roux is lump-free. Simmer, whisking once in a whereas, until sauce is thick enough to coat the inspire of a spoon, 5–10 minutes. Taste curry and season with extra salt if wished.

Step 4

Divide curry among shallow bowls; top with scallions. Support with rice.

Operate Ahead: Curry will be made 4 days forward; let frigid. Transfer to an airtight container; duvet and kick back.

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