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Mild Dry Curry with Chunky Vegetables
Mild Dry Curry with Chunky Vegetables

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We hope you got benefit from reading it, now let’s go back to mild dry curry with chunky vegetables recipe. You can have mild dry curry with chunky vegetables using 11 ingredients and 7 steps. Here is how you do it.

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

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