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Vegetarian Japanese Curry (Week of 2/27)

Home / Recipes / Vegetarian Japanese Curry (Week of 2/27)

February 24, 2023

Print Recipe
Vegetarian Japanese Curry
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.*
Course Main Dish
Cuisine Japanese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Curry
  • 1 yellow onion diced
  • 2 Russet Potatoes diced
  • 1/2 butternut squash peeled, seeds removed and diced
  • 1 knob ginger peeled and minced
  • 1 eggplant diced
  • 2 oyster mushrooms chopped
For the Condiments and Seasonings
  • 3 tablespoons olive oil divided in thirds
  • 3 cups vegetable stock
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 apple grated
For the Homemade Curry Roux
  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 tablespoon Japanese curry powder
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper
Course Main Dish
Cuisine Japanese
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Curry
  • 1 yellow onion diced
  • 2 Russet Potatoes diced
  • 1/2 butternut squash peeled, seeds removed and diced
  • 1 knob ginger peeled and minced
  • 1 eggplant diced
  • 2 oyster mushrooms chopped
For the Condiments and Seasonings
  • 3 tablespoons olive oil divided in thirds
  • 3 cups vegetable stock
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 apple grated
For the Homemade Curry Roux
  • 3 tablespoons butter
  • 4 tablespoons all purpose flour
  • 1 tablespoon Japanese curry powder
  • 1 tablespoon garam masala
  • 1/4 teaspoon cayenne pepper
Instructions
To Make the Curry Roux
  1. Preheat a small saucepan over medium heat. Then, add the butter and melt it completely. Once the butter is melted, add the flour.
  2. Reduce the heat just slightly. Combine the flour and butter by stirring continuously. The mixture will start to fuse and swell but will eventually become more liquid in form. Now, reduce the heat to low and stir for 15 minutes to cook the flour.
  3. The mixture will darken to a chocolate color after 12-15 minutes.
  4. Then, add the curry powder and mix well.
  5. Next, add the garam masala and cayenne pepper.
  6. Mix well to combine and cook, stirring, for 20 seconds. Transfer the roux to a bowl and set aside.
To Cook the Curry
  1. Preheat a large pot over medium heat. Once hot, add one-third of the olive oil. Then, add the dense vegetables (onion, potatoes, squash, and carrot) to the pot. Mix and coat the vegetables with the oil, about 1 minute.
  2. Add the grated ginger and mix. Cover with a lid and reduce the heat to low. Let the vegetables steam for 15-20 minutes. Meanwhile, you can start stir-frying the vegetables.
  3. Occasionally, shake the pot so the ingredients at the bottom don't burn.
  4. Add the vegetable broth and bay leaf. Bring it to a boil on medium heat.
  5. Once boiling, skim the scum and foam on the surface and cook for 3 minutes. Once the vegetables are cooked through, turn off the heat.
  6. Preheat a large frying pan over medium heat. Once hot, add another third of the olive oil. Then, add the eggplant.
  7. Cook the eggplant pieces until nicely brown, about 8-10 minutes, and transfer them to a plate.
  8. In the same pan, add the remaining olive oil. Then, add the bell pepper and asparagus.
  9. Sauté the vegetables until tender, about 6-7 minutes. Season with salt and pepper and transfer them to the plate.
  10. In the same pan, heat the butter and sauté all the mushrooms, about 4 minutes.
  11. Season with salt and pepper and remove from the heat. Set aside.
  12. Bring the pot back on the stove over medium heat and bring it to simmer. Once the broth is simmering, remove the bay leaf from the pot. Add the mushrooms to the pot.
  13. Add the vegetables to the pot and gently mix it all together.
  14. When the broth is heated through, turn off the heat. Gradually add a small amount of the homemade curry roux to your ladle along with some hot broth. Let the roux dissolve completely in the ladle before releasing it to the broth. Repeat and dissolve more curry roux (I use all the homemade roux). Turn the heat back on and bring it to a gentle simmer again.
  15. Grate an apple and add it to the curry (adjust the amount of sweetness as you like). Mix gently without breaking up the vegetables.
  16. Taste the curry. If needed, add more apple and season with salt. Sometimes, just a pinch of salt can bring out more flavors.
  17. Taste again. When you're done adjusting the seasoning, add the tomatoes. Now, the curry is ready to serve!
To Serve
  1. Put a serving of steamed rice on one side of an individual plate and pour the curry on the other side. Add a few colorful vegetables you saved on top of the curry.


  • My 11 year old daughter was born to cook and she had the time of her life!
    She learned a lot of cooking skills, made a ton of great food and played games in the process.
    They also gave her a very nice printed booklet with recipes, and made a wonderful YouTube video of the class.
    Lindy, San Mateo
  • I used them last week for my twins (boy/girl) 9th birthday party. It was fantastic!
    The location, decorations, etc. were all top notch.
    They handled all the details from start to finish (set up and clean up too!)
    Carolyn, Redwood City
  • Best summer camp my 8 year old daughter ever had! She's comfortable and confident in the kitchen now,
    either cracking eggs, or rolling cookie dough, or mixing on the side.
    She is always so happy at the end of day talking about what they learned!
    Newaur, Burlingame
  • Our kids are 14 and 12, and enjoy cooking immensely.
    This is a wonderful little school - easy-going and knowledgeable instructors,
    inviting little kitchen, very clean and friendly.
    Lisa, San Jose
  • I love to cook with my daughter.
    She has taught both my husband and her friends how to cook these dishes.
    Her confidence in the kitchen is astounding.
    This is the ONLY camp that she has asked to repeat next year.
    An, Burlingame
  • My 7 year old son has been begging for cooking lessons. He had a blast!
    They made so much food, Dad enjoyed it for dinner and
    he was so impressed that his son had made it all from scratch.
    Sharon, Redwood City

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Simmone is one of our fantastic Chefs & she is part of our Product Team at Junior Chefs Stars. Born and raised in San Francisco, Chef Simmone’s fondest memories where growing up in the kitchen with her grandmother and mother cooking and baking using food to bring the family together. A tradition that she continues with her own son. When Chef Simmone is not cooking in the kitchen you can find her on the soccer field referring youth soccer and coaching baseball.
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Dina joined Junior Chef Stars in 2017. She has worked in the finance industry over 10 years and now serves as our Program Director. She grew up learning how to cook from her mother. After becoming a mother herself she developed a passion for cooking, making wholesome meals for her family is priority. When Dina is not at the office you will find her driving her kids to soccer practice or a gymnastics recital. Her hobbies include cooking, running and volunteering around the community.
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Mikey was born in the Philippines, while raised in the Bay Area. From a very young age he developed his love for cooking from his mother and sister. He grew up cooking and eating traditional Filipino food. He has years of experience working in the food industry and worked at Boudin Bakery for 4 years prior to joining Junior Chef Stars. He loves to cook different types of traditional Filipino food and he loves creating brand new flavorful dishes. .
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