Japanese Curry

• 份量: 4 servings

配料

4 Tbsp. unsalted butter

1/4 cup all-purpose flour

1/4 cup S&B curry powder

2 tsp. garam masala

3 Tbp vegetable oil, divided

8oz mixed mushrooms (maitake, royal trumpet, shitake, and/or crimini), sliced into 2" pieces

Kosher salt, freshly ground pepper

1 large onion, finely chopped

1 medium carrot, peeled, sliced on a diagonal ½" thick

2 celery stalks, sliced on a diagonal

½" thick garlic cloves, finely chopped 1" piece ginger, peeled, finely chopped

6 cups low-sodium vegetable broth

12 oz. kabocha squash, scrubbed, or other winter squash, peeled, halved, seeds removed, cut into 1" pieces (about 2½ cups)

1 Tbsp. plus 1 tsp. honey

Cooked short-grain rice and thinly sliced scallions (for topping)

步骤

Melt butter in a small saucepan over medium heat. Whisk in flour and cook whisking often, until roux is golden, 5-8 minutes. Add curry powder and garam masala and cook, stirring, until fragrant, about 1 minute. Set roux aside.

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.

Heat remaining 1 Tbsp. oil in same pan 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; cook, stirring, until fragrant, about 2 minutes.

Pour in broth; bring to a boil. Reduce heat so liquid is at a gentle simmer. Add squash

and return mushrooms to nan Cook unti liquid is reduced by a third and vegetables are very tender, 20-25 minutes.

Add honey and reserved roux; whisk until roux is smooth. Simmer, whisking occasionally, until sauce is thick enough to coat a spoon, 5-10 minutes. Taste and season curry with more salt if needed.

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

备注

Curry can be made 4 days ahead; let cool. Transfer to an airtight container; cover and chill.