Kari Jepang Vegetarian

Bahan-bahan (4 porsi)

• 3 Tbsp unsalted butter ((or use vegan butter or oil for vegan))
• 4 Tbsp all-purpose flour (plain flour) ((or use GF flour for gluten-free))
• 1 Tbsp Japanese curry powder
• 1 Tbsp garam masala
• ¼ tsp cayenne pepper ((optional; omit for a milder heat level))
• 1 onion ((10 oz, 280 g))
• 2 Yukon gold potatoes ((9 oz, 260 g))
• ⅛ kabocha squash ((seeds removed; 5 oz, 140 g))
• 1 carrot ((3 oz, 85 g))
• 1 tsp ginger ((grated, with juice; from 1-inch, 2.5-cm knob))
• ½ red bell pepper ((4 oz, 110 g))
• ½ yellow bell pepper ((4 oz, 110 g))
• 8 asparagus spears ((5 oz, 140 g))
• 1 Japanese eggplant ((4 oz, 115 g))
• 4 king oyster mushrooms (eringi) ((5 oz, 140 g))
• ½ shimeji (brown beech) mushrooms ((3.5 oz, 100 g))
• 4 button mushrooms ((2 oz, 60 g))
• 1 tomato ((5 oz, 150 g))
• 3 Tbsp extra virgin olive oil ((divided in thirds))
• 3 cups vegetable stock/broth ((or water))
• 1 bay leaf
• Diamond Crystal kosher salt
• freshly ground black pepper
• 1 Tbsp unsalted butter ((or use vegan butter or oil for vegan))
• Japanese curry roux
• 1 apple ((8 oz, 220 g))
• 4 servings cooked Japanese short-grain rice ((minimum 1 cup, 180 g per serving))