Mild Dry Curry with Chunky Vegetables

I challenged myself making this at my husband's request.
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. For 4~5 servings. Recipe by MyT09
Mild Dry Curry with Chunky Vegetables
I challenged myself making this at my husband's request.
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. For 4~5 servings. Recipe by MyT09
Cooking Instructions
- 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.
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