Mild Dry Curry with Chunky Vegetables Recipe

Name: Mild Dry Curry with Chunky Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Onion (large); 1 Carrot (medium); 2 Eggplant (medium); 1/8 Kabocha Squash (medium); 250 grams Mixed ground meat (or ground pork/chicken); 200 grams Diced tomatoes (1/2 can); 2 tbsp Red wine (cooking sake is OK too); 1 ~1 1/2 tablespoons Curry powder; 1 ~1 1/2 tablespoons Okonomiyaki Sauce; 1 ~1 1/2 tablespoons Japanese Worcestershire-style sauce; 1 ~1 1/2 tablespoons Ketchup

Servings: persons

1 Onion (large)
1 Carrot (medium)
2 Eggplant (medium)
1/8 Kabocha Squash (medium)
250 grams Mixed ground meat (or ground pork/chicken)
200 grams Diced tomatoes (1/2 can)
2 tbsp Red wine (cooking sake is OK too)
1 ~1 1/2 tablespoons Curry powder
1 ~1 1/2 tablespoons Okonomiyaki Sauce
1 ~1 1/2 tablespoons Japanese Worcestershire-style sauce
1 ~1 1/2 tablespoons Ketchup

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Onion (large), 1 Carrot (medium), 2 Eggplant (medium), 1/8 Kabocha Squash (medium), and more.

Yes, Mild Dry Curry with Chunky Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mild Dry Curry with Chunky Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions