Vegetarian Japanese Curry with Beras Salleh

Ingredients

• 1 onion, sliced
• 1 carrot, chopped
• 2 potatoes, quartered
• 1 tsp grated ginger
• 1 eggplant, sliced
• 4 king oyster mushrooms
• ½ box of shimeji mushrooms
• ½ box of brown mushrooms
• 3 tbsp cooking oil
• 3 cups of water
• Sea salt
• Freshly ground Lada Bihis (Langit black peppercorn)
• 1 tbsp unsalted butter
• 3 cubes of Japanese curry roux
• 3 tbsp tomato sauce
• 1 tbsp garam masala
• 2 tbsp of worcestershire sauce
• 1 cup of Beras Salleh ( Langit Heirloom white rice)