A vegetable-rich curry with a tasty autumnal fare of mushrooms coupled with winter Chinese cabbage and taro yams. Great as leftovers in a curry stew or with udon noodles.
I was trying out a new curry dish, and put Chinese cabbage and taro potatoes, and it was an instant hit with the family. Since it tasted so good, I created this recipe.
If the taro potatoes are fresh, use 3 to 4 large ones.Use any variety of mushrooms.If using the recipe for stew, adjust flavor with white dashi (Japanese soup stock) or milk, and dilute with water.
Enjoy Japanese food around the world.