• Ground mixed meat (beef & pork)100g
• Kabocha squash (Japanese pumpkin)1/8
• Eggplant1
• Onion1/2
• Carrot1/2
• Green bell pepper1
• Eggs2
• ★Salt & pepperto taste
• ★Curry powder2 tsp
• ★All-purpose flour2 tsp
• ★Bouillon cube1/2
• ★Hot water1/2 cup
• ★Worcestershire sauce1 tbsp
• ★Ketchup1 tbsp

1. 1

   Finely dice the kabocha squash (1/8), eggplant (1), onion (1/2), carrot (1/2), and green bell pepper (1).

2. 2

   Heat oil in a frying pan over medium heat, add all the diced vegetables, and stir-fry until softened. Add the 100g of ground mixed meat.

3. 3

   Break up the meat as you stir-fry, and once it changes color, season with salt & pepper to taste.

4. 4

   Sprinkle in 2 tsp curry powder and 2 tsp flour, and continue stir-frying to combine.

5. 5

   Crumble in 1/2 bouillon cube, then add 1/2 cup hot water, 1 tbsp Worcestershire sauce, and 1 tbsp ketchup in that order.

6. 6

   Once it comes to a boil, reduce the heat to low and simmer, stirring occasionally, until almost all the liquid has evaporated.

7. 7

   Serve rice in a bowl, spoon the dry curry on top, and finish with a fried egg made from the 2 eggs.

Feel free to use any vegetables you have on hand! Adding kabocha squash gives a lovely natural sweetness that's highly recommended. You can also substitute the curry powder with finely chopped curry roux if you prefer.

• Calories260 kcal
• Protein13 g
• Fat11 g
• Carbs26 g
• Sodium1.4 g