Vegetable Curry for Valentine's Day

Vegetable Curry for Valentine's Day

After the sweet and comforting taste of vegetables comes a punch of spiciness! The meat and veggies melt onto the rice to make each bite appetizing.

Ingredients: 2-3 servings

Thinly sliced pork belly
180 g
100 g
1 clove
75 g
Kabocha squash
75 g
Green bell peppers
30 g
75 g
50 g
1 tablespoon
Canned tomatoes (diced)
200 g
Vegetable oil
As needed
Cumin seeds
1 teaspoon
400 ml
1 cube
│Cinnamon stick
│Red chili pepper
└Bay leaf
Curry roux (block)
40 g (spiciness to your liking)
As needed
As needed
│Cardamon powder
As needed
│Cayenne pepper
As needed
└Black pepper
As needed


1. Chop the pork belly into bite-sizes. Mince onion and garlic. Dice the zucchini, kabocha squash, and bell peppers into 1 cm cubes. Grate the apple, carrot, and ginger.
2. Heat vegetable oil in a pot and stir-fry the pork until browned. Remove from the pot.
3. Addthe cumin seeds to the pot from Step 2 and stir-fry. When it is aromatic, sweat the onion and garlic for about 10 minutes until soft and golden brown.
4. Add the zucchini, kabocha squash, and bell peppers. When cooked thoroughly, add grated apple, carrot, ginger, and diced tomatoes. Simmer-fry for about 15 minutes, then add the meat from Step 2 and the [A] ingredients. Continue simmering for another 15 minutes.
5. Take out the cinnamon stick, chili pepper, and bay leaf. Turn the heat off, and dissolve the curry roux. Add [B] ingredients and simmer to finish.
6. Place a heart-shaped mold (or cookie cutter) in the center of your serving plate, and arrange cooked rice so that there would be a heart-shaped hole in the middle. Pour the curry into the heart-shaped hole and serve.

Story Behind this Recipe

Last Valentine's Day, I submitted this recipe to be featured in the TV show called Wonder Kitchen. It's so tasty. My boyfriend loved it!