Vegetarian Japanese Curry With Root Vegetables 1771705729181 Hgxb

Ingredients

• 4 oz Japanese curry roux blocks
• 1 large Yellow onion, chopped
• 2 medium Carrots, peeled and sliced into chunks
• 2 medium Russet potatoes, cubed
• 1 small Sweet potato, cubed
• 1 cup Daikon radish, cubed
• 4 cups Vegetable broth
• 2 tablespoons Vegetable oil
• 1 tablespoon Soy sauce
• 1 teaspoon Honey or maple syrup
• 1 teaspoon Fresh ginger, grated

Instructions

1. 1

   Heat the vegetable oil in a large pot over medium heat and sauté the onions until translucent and slightly caramelized.

2. 2

   Add the grated ginger and cook for another minute until fragrant.

3. 3

   Toss in the carrots, potatoes, sweet potato, and daikon radish, stirring to coat them in the oil and aromatics.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until all the root vegetables are tender.

6. 6

   Turn off the heat and add the curry roux blocks, stirring constantly until they are completely dissolved.

7. 7

   Add the soy sauce and honey, then turn the heat back to low and simmer for another 5 minutes until the sauce thickens.

8. 8

   Serve hot over steamed white rice with a side of pickled ginger if desired.