Hey! I made curry again! This time it was a japanese style curry, with kabocha squash.
½ kabocha squash (about 1½ pounds), peeled, seeded and cut into ½-inch cubes
1 tablespoon olive oil
½ large yellow onion, thinly sliced
3 ounces carrots, cut into 1-inch chunks (½ cup)
1/2 cup green beans
1 garlic clove, crushed and minced
½ tablespoon tomato paste
2 teaspoons Oriental curry powder ( I use S&B oriental curry powder, which i found on amazon)
3 cups vegetable broth (
1 small apple, peeled, cored and finely grated
¼ cup soy sauce or tamari
1 tablespoon unsweetened dairy-free milk
toasted sesame seeds, for garnish
Salt to taste
Prepare your squash and roast cubes at 425 for about 30-40 minutes or until tender.
Heat oil over medium heat in a large soup pot or Dutch oven and add the onions. Cook, stirring often until onions are translucent, about 5-7 minutes. Add garlic and continue to cook for another minute, until fragrant. Add tomato paste and curry powder, cook for another minute, until mixed in. Add the broth, carrots and bring to a gentle boil, cover and reduce the heat to medium low and simmer for about 10 minutes. Carefully remove foam as it forms (optional). When there is no more foam, add grated apple and soy sauce. Cover immediately.
Meanwhile, make the roux. In a small saucepan, heat the oil over low heat, add the flour all at once, whisking until incorporated. Brown roux, stirring constantly for about 10 minutes. Add the curry powder and continue to cook for 2 minutes until fully combined. Remove from heat immediately.
Add a ladleful of liquid (up to 1 cup or more) from the vegetable pot into the roux and stir rapidly with a wire whisk until smooth. Add more if needed, then transfer the roux mixture to the vegetable pot. Stir constantly until the curry is smooth. Add the green beans and kabocha. Cook, stirring often, about 10 more minutes until it thickens a little. Just before serving, stir in the non dairy milk and season with salt. Serve over rice with sesame seeds.
original recipe found here.