Dry Curry with Zucchini and Pumpkin ドライカレー

 I love popping colors.

1 Medium Zucchini, cut into dice (1本 15cmくらいのズッキーニ, サイコロ大に切る)
1/4 Medium Hokkaido Pumpkin, cut into dice (1/4個 北海道南瓜 (なぜか売ってた!) 一口・薄切り)
1 clove Garlic (ニンニク 1片)
500g ground Beef (500g 牛ひき)
1 large Tomato, cut into dice (1個 大きめのトマト, サイコロ大に切る)
2 cloves Garlic (ニンニク 2片)
1 Red pepper, seeds removed (1本 鷹の爪, 種を取り除く)
2 Bay leaves (2枚 ローリエ)
4 Tablespoons Japanese Sake (I always like to use it to remove smell of meat) (大さじ4 日本酒, 臭い取りに)
3 Tablespoons Curry powder (大さじ3 カレーパウダー)
1 cup/ 200ml Hot water (200ml お湯)

1. In a large pan, heat olive oil and 1 garlic clove over medium heat. Let the garlic slide on it until it starts to smell good.


2. Throw in pumpkin and zucchini. Garlic time is over. Cook until they start to get soft. 


3. Stir gently not to hurt pumpkins. When they gets heated, remove from the pan and transfer it in a bowl for now. 


4.  Again, heat olive oil, 2 garlic cloves, and seeds removed red pepper at medium heat. The smell of red pepper boosts your appetite, doesn't it? 


5. When garlic and red pepper smell good, toss ground beef and stir until no more pink. Chop up the beef with a spatula.


6. Add in 2 bay leaves and Sake. Cook for a couple of minutes. Mix evenly. Continue chopping it up. 


7. Dump 2 to 3 tablespoons of curry powder. I added 3 spoons of it because I love curry. "Curry curry" flavor! Rocks. Mix well. 


This is when my spatulas ended up yellow. Beef looks good. 


8. Toss all veggies. Cook gently and until it's all combined. 


9. Drizzle in 1 cup/ 200ml hot water. Cook until it thickens and no extra water left. Salt and pepper to taste.

200mlのお湯を注ぎ、水気が無くなるまで炒める。 塩・胡椒で味を整えて。

Serve with steamed or fried rice, or enjoy as it is :) Itadaki-masu. 

ごはんと一緒か、そののままで :) いただきます。


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