Sweet Potato and Mushroom Japanese-style Curry

We just had some contractors over to the house to review plans for our remodel. The entire time Reuben was talking to them and touring the house I kept fantasizing about my new dishwasher and a life with air conditioning. Not that we’re experience a heat wave at the moment (thankfully), but when I have the oven running with a loaf of bread and a curry simmering on the stovetop it can get pretty toasty in there. The natural lighting in the house right now is best between 2pm and 4pm so that’s when I shoot my recipe videos, which is also when the house is hottest and because I like to make my life more difficult for the art, I try to dress as if it’s a brisk Fall afternoon and I’m about to go pick apples and drink cider by a warm fire (would a video about stews and curries feel less appealing being made by someone in a tank top? or am I overthinking these details). Anyways, I have been SWEATING developing autumnal and wintry recipes for you, so I hope you appreciate it!

I’m pretty excited that we’re figuring out the logistical details to start working on our house though! Construction should take place during the winter and I hope our construction team enjoys baked goods and currie because I’ll be bringing lots over. I might keep the entirety of this Sweet Potato and Mushroom Japanese-style Curry all too myself though!

I adore this curry because it’s hearty and comes together very quickly, just as long as my rice takes to steam! It’s vegan (without the egg) but the mushrooms provide the meaty texture while the sweet potato lends some body to the curry. This recipe is semi-inspired by a chicken and potato curry my mom made regularly for weeknight dinners. I love to smash the curry potatoes into my rice and eat them together for an extra starchy spoonful. This curry lends more on the Japanese curry side with the addition of miso paste, but doesn’t require using a curry starter cube. I have nothing against those iconic curry cubes, but I’ve realized over the years that whenever I purchase a meal or flavor starter that comes in a package, it just sits in the back of my pantry until way past it’s expiration date.

The process of making this style of curry is very simple and once you make it once you’ll continue to riff on the formula for countless meals in the future. Start by browning your aromatics in some oil, in this case it’s ginger, garlic, and a shallot. Then add your vegetable and/or meat and sauté to get a little color on them and season with salt, pepper, and curry powder. Next goes in your simmering liquid, which could be water with miso and soy sauce or a great stock of your choosing. Cover everything with a lid and let the flavors meld and vegetables tenderize. I prefer the texture of a slightly thickened and glossy curry, so at the very end add a cornstarch slurry to achieve that texture. Now you’re ready to enjoy a few scoops of curry with an island of steamed rice!

sweet potato and mushroom Japanese-style curry

Serves 4

2 tbsp miso paste

1 1/2 tbsp soy sauce

2 tbsp olive oil

2 garlic cloves, minced

1 shallot, finely diced

1-inch piece of ginger, peeled and minced

8 oz oyster mushrooms*, torn apart

1 tsp coarse salt, divided

2 medium sweet potatoes, peel and cut into 1” pieces

1/2 tsp white pepper

1 1/2 tsp curry powder

1 tbsp sriracha, optional

1 tbsp cornstarch

2 green onions, finely chopped

Steamed rice, for serving

Soft boiled eggs, for serving (optional)

1. In a metered measuring cup, whisk to combine miso paste, soy sauce and 2 cups water and set aside.

2. In a large pan, heat oil over medium heat. Add garlic, shallot, and ginger. Stir and continue to saute until starting to brown around the edges, 2 to 3 minutes. Add mushrooms and season with 1/2 tsp salt. Stir to combine and allow the mushrooms to brown, undisturbed, until browned on the bottom, 4 to 5 minutes.

3. Add sweet potatoes and season with 1/2 tsp salt, white pepper, and curry powder. Stir to combine. Add the miso mixture and bring to a simmer. If adding sriracha (highly recommend) add now and stir to combine. Reduce heat to a medium low and cover with a lid. Simmer the curry until the sweet potatoes are tender, 18 to 20 minutes.

4. In a small bowl, mix to combine cornstarch with 2 tbsp water. Pour in the curry and stir in until the curry thickens, about 1 minute. Stir in green onions and serve with steamed rice or your grain of choice.

Recipe notes:

• Substitute oyster mushrooms with maitake or trumpet mushrooms and tear apart into smaller pieces. You could also use shitake mushrooms and cut them into 1” pieces.