Japanese Curry Vegetables

 Oriental Curry Powder - Turmeric, Coriander, Fenugreek, Cumin, Red Pepper, Black Pepper, Cinnamon, Ginger, Star Anise, Cloves, Cardamon, Fennel, Nutmeg, Laurel Leaves, Allspice and Garlic.

https://www.justonecookbook.com/vegetarian-japanese-curry/

I made my own curry powder with ingredients at home.

• Vegetables: cauliflower, corn, green beans, okra, zucchini, and etc.
• Mushrooms: Crimini mushroom, portobello mushroom, shiitake mushroom, and etc.

Curry Ingredients

• 1 onion (280 g, 10 oz)
• 1 carrot (85 g, 3 oz)
• 2 yukon gold potatoes (260 g, 9 oz)
• ⅛ kabocha (without seeds; 140 g, 5 oz)
• 1 knob ginger (Only need 1 tsp)
• 1 bell pepper (half yellow and half red; 220 g, 8 oz)
• 8 asparagus (140 g, 5 oz)
• 1 Japanese eggplant (115 g, 4 oz)
• 4 king oyster mushrooms (140 g, 5 oz)
• ½ shimeji mushrooms (100 g, 3.5 oz)
• 4 button mushrooms (60 g, 2 oz)
• 1 tomato (150 g, 5 oz)

Condiments and Seasonings

• 3 Tbsp extra-virgin olive oil (divided)
• 3 cups vegetable broth (or water; 720 ml)
• kosher/sea salt (I use Diamond Crystal; Use half for table salt)
• freshly ground black pepper
• 1 bay leaf
• 1 Tbsp unsalted butter (13 g; For Vegan, use vegan butter or other types of oil)
• Homemade curry roux (recipe below)
• 1 apple (220 g, 8 oz)

Homemade curry Roux

• 3 Tbsp unsalted butter (42 g; For Vegan, use vegan butter or other types of oil)
• 4 Tbsp all-purpose flour (plain flour) (30 g; You can use GF flour as well)
• 1 Tbsp curry powder (6 g)
• 1 Tbsp garam masala (6 g)
• ¼ tsp cayenne pepper (1-2 g; omit for mild spicy level)

https://www.justonecookbook.com/ingredient-substitution-for-japanese-cooking/