Mild Dry Curry with Chunky Vegetables

Mild Dry Curry with Chunky Vegetables

You can make this using one frying pan . This is a simple dry curry with lots of vegetables.

Ingredients: 4~5 servings

Onion (large)
Carrot (medium)
Eggplant (medium)
Kabocha Squash (medium)
Mixed ground meat (or ground pork/chicken)
Diced tomatoes (1/2 can)
Red wine (cooking sake is OK too)
2 tablespoons
Curry powder
~1.5 tablespoons
★Okonomiyaki Sauce
~1.5 tablespoons
★Japanese Worcestershire-style sauce
~1.5 tablespoons
~1.5 tablespoons


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.

Story Behind this Recipe

I challenged myself making this at my husband's request.
Although I just made it's one of my family's favorites.