Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mild dry curry with chunky vegetables. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Mild Dry Curry with Chunky Vegetables is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Mild Dry Curry with Chunky Vegetables is something that I’ve loved my whole life.

Add diced tomatoes, red wine and curry powder, stir evenly, cover with a lid, and cook together until the vegetables soften. Add all of the ★ flavoring ingredients and mix together, then boil down until the water evaporates (Stir several times in the process). Half-fill a saucepan with cold water and add the potatoes and carrots. Drain in a colander and set.

To get started with this recipe, we must first prepare a few ingredients. You can cook mild dry curry with chunky vegetables using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Mild Dry Curry with Chunky Vegetables:

1. Take 1 Onion (large)
2. Take 1 Carrot (medium)
3. Take 2 Eggplant (medium)
4. Get 1/8 Kabocha Squash (medium)
5. Get 250 grams Mixed ground meat (or ground pork/chicken)
6. Prepare 200 grams Diced tomatoes (1/2 can)
7. Prepare 2 tbsp Red wine (cooking sake is OK too)
8. Make ready 1 ~1 1/2 tablespoons Curry powder
9. Get 1 ~1 1/2 tablespoons ★Okonomiyaki Sauce
10. Prepare 1 ~1 1/2 tablespoons ★Japanese Worcestershire-style sauce
11. Get 1 ~1 1/2 tablespoons ★Ketchup

I've called it a curry, but it's essentially curried vegetables, as it's a completely dry dish with no "curry" per se. This mixed vegetable curry is perfect as a weeknight dinner or side dish. This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less.

Instructions to make Mild Dry Curry with Chunky Vegetables:

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.

This packs a serious flavour punch and is loaded with vegetables! I used plenty of variety, but feel free to use less. Just substitute based on volume rather than weight (because vegetable weight/density differs), and adjust the chilli and cayenne pepper to control spiciness, as well as using either mild or hot curry powder. Although I just made it up.it's one of my family's favorites. The richness depends on the water content of vegetables used, so adjust the flavor while taste-testing.

So that’s going to wrap this up for this exceptional food mild dry curry with chunky vegetables recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!