Slice everything thinly so that they cook fast. (Cut the okra relatively large.)
Peel the tomato by blanching for a few seconds in boiling water, then chop roughly. Shred the shimeji mushrooms into small bunches.
Heat oil in a frying pan and add sausage and vegetables. Season with curry powder, salt, and pepper. Stir-fry until cooked thoroughly (don't add the okra yet).
Add the water and soup stock cube. Simmer.
After simmering, add curry roux and "Doro sauce" to dissolve. Simmer until thick. Finally add the okra. Serve once the okra is cooked.
Maybe "Doro" sauce is only available in the Kansai region, but the curry becomes spicy if you add it, so use 2 teaspoons of tonkatsu sauce instead if you have small children.
Story Behind this Recipe
Sometimes I feel like "ahh, I don't want to cook anything..." Well, that's when I make this curry.
The curry tastes good without simmering too long thanks to the smoky flavor of sausages and the spice of "Doro" sauce. I've listed the vegetables I used, but you can actually use any kind that cooks fast. I also recommend using kabocha squash or cabbage since they add a natural sweetness to the curry.