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We hope you got insight from reading it, now let’s go back to mild dry curry with chunky vegetables recipe. To cook mild dry curry with chunky vegetables you only need 11 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mild Dry Curry with Chunky Vegetables:
- Get 1 Onion (large)
- Prepare 1 Carrot (medium)
- Get 2 Eggplant (medium)
- Take 1/8 Kabocha Squash (medium)
- Provide 250 grams Mixed ground meat (or ground pork/chicken)
- You need 200 grams Diced tomatoes (1/2 can)
- Take 2 tbsp Red wine (cooking sake is OK too)
- Get 1 ~1 1/2 tablespoons Curry powder
- Prepare 1 ~1 1/2 tablespoons ★Okonomiyaki Sauce
- Provide 1 ~1 1/2 tablespoons ★Japanese Worcestershire-style sauce
- Provide 1 ~1 1/2 tablespoons ★Ketchup
Steps to make Mild Dry Curry with Chunky Vegetables:
- Cut the vegetables into easy-to-eat portion sizes (finely chopped, etc.)
- After rinsing the eggplant in water, drain.
- Lightly coat a frying pan with cooking oil (not listed), saute the onions until transparent, and then add the ground meat to saute.
- Add all of the vegetables from Steps 1 and 2, and saute.
- Add diced tomatoes, red wine and curry powder, stir evenly, cover with a lid, and cook together until the vegetables soften.
- Add all of the ★ flavoring ingredients and mix together, then boil down until the water evaporates (Stir several times in the process).
- Freeze any leftovers, and enjoy it in bread the next day.
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