Vegan Japanese curry with oyster mushroom, winter greens, pumpkin and whole oat groats

Like most vegetarians, I wasn’t raised chomping on kale and quinoa. I grew up in a somewhat traditional midwestern kitchen, where meat was a staple and rarely seen without pasta, dumplings, breads, or potatoes of some variety. As a child I would only eat corn or cauliflower for vegetables…everything green was absolutely off limits. I would painstakingly pick out all…