What vegetables should I add to a japanese curry?

Question

I am preparing my first Japenese Curry (cheating incredibly by using the S&B Golden Curry Medium Hot box) and it suggests adding "vegetables" without actually indicating what veggies to add other than onions.

Assuming access to acceptable supermarkets (Asian and normal Australian) what vegetables (normal and/or exotic) make the best compliment to a curry like this?

Answer 1

The most common ones simmered along with curry are onions, carrots, and potatoes. You could even add some sliced apples. Root vegetables are frequently simmered with the curry, and you could consider using variants like sweet potato or squash, kabu, daikon, etc.

As a "topping", the sky is the limit; I've seen blanched okra, cooked renkon, roasted or simmered slices of kabocha squash, green beans, sweet potatoes, and cauliflower.

As non-vegetable toppings added after simmering, I've seen cheese, katsu-style tofu, tonkatsu or menchi katsu.

Answer 2

Carrots and Potatoes at least.

Parsnip/Daikon Radish if you like those.

Frozen peas at the end are nice too.

Answer 3

In addition to the carrots and potatoes mentioned, I would recommend edamame.

You could also substitute lotus root for some or all of the potato.

And while you don't add this to the curry while cooking, you can top your curry with fukujinzuke for a nice cold crunchy contrast to the warm spicy curry.

Answer 4

In addition to everything already mentioned, I sometimes see eggplants and mushrooms used.

Stating the obvious: I would recommend against sweet potato if you don't want your dish to taste sweet.