Chop the onion, carrot, garlic and ginger finely.
Cut the zucchini (or eggplant) into 1 cm quarter rounds.
Combine the ★.
Heat oil in a frying pan and fry the garlic and ginger. After the aroma is released, add onion, carrot and zucchini (or eggplant) and fry.
After the onion is softened, add the mince, break up lumps and stir. Add red wine, salt and pepper.
Add curry powder and flour to Step 5 and stir. Add Chinese chicken stock powder, water and bay leaf.
Stir in the ★ ingredients into Step 6 and add the milk after bringing to a boil. Stir, taste and adjust the flavour if necessary.
Reduce the cooking liquid until it has almost gone. Stir occasionally.
It's ready to serve.
Story Behind this Recipe
My family loves curry, so I often make it. I sometimes put seafood or seasonal vegetables. I tried different ingredients for making mince curry. I like zucchini and it goes well with the curry flavour.
It's also tasty with king oyster mushrooms or shimeji mushrooms instead of zucchini or eggplant. If you want it to be less spicy, reduce the amount of curry powder. Taste first and adjust the amount little by little. If you like it spicier, increase the amount of curry powder. Taste first, though.