Description
Japanese Mushroom and Kabocha Curry is a cozy, vegetarian comfort dish with earthy mushrooms, sweet kabocha squash, and a silky curry sauce made from scratch. Served over rice, it’s rich in umami, gently spiced, and perfect for chilly nights or meatless dinners.
Ingredients
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56 g unsalted butter
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30 g all-purpose flour
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30 g S&B curry powder
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4 g garam masala
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45 ml vegetable oil, divided
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225 g mixed mushrooms (maitake, royal trumpet, shiitake, and/or crimini), torn or sliced
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Kosher salt and freshly ground black pepper
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1 large onion, chopped
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1 medium carrot, peeled and sliced diagonally
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2 celery stalks, sliced diagonally
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3 garlic cloves, finely chopped
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2.5 cm fresh ginger, peeled and finely chopped
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1.4 liters low-sodium vegetable broth
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340 g kabocha squash, peeled and cubed
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20 ml honey
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Thinly sliced scallions (for garnish)
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Cooked short-grain rice (for serving)
Instructions
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Roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook 5–8 minutes until light golden. Stir in curry powder and garam masala. Set aside.
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Mushrooms: In a large pan, heat 30 ml oil. Cook mushrooms until golden, about 5 minutes. Season and set aside.
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Vegetables: Add remaining oil to the pan. Sauté onion, carrot, and celery for 6–8 minutes until soft. Add garlic and ginger; cook 2 more minutes.
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Simmer: Add broth and bring to a boil. Stir in the squash and simmer for 15–20 minutes until tender. Mix in the roux to thicken. Add honey and return mushrooms to the pot. Season to taste.
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Serve: Spoon curry over rice and top with scallions. Serve hot.
Notes
Use any combination of mushrooms for a deeper umami flavor.
Add coconut milk or butter for a richer texture.
If curry thickens too much, thin with a bit of broth or water.
Makes great leftovers—flavors deepen after a day in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Japanese