Japanese Curry With Summer Vegetables


Today’s dinner was Japanese style curry.  We usually cook traditional Japanese style, which means curry with onion, carrots, potatoes, sometimes pumpkin and/or broccoli and/or green beans etc, all mixed in the sauce.  (The real traditional style has stewing beef as well, but we tend to make it just with vegetables), but today we made the sauce without vegetables (except chopped onion and some chopped cooked carrot that we had left-over from the other day) and topped with grilled (well, cooked in a frying pan with some oil) aubergine, courgette, red pepper & mini tomatoes.  It was good to make a change and it was very tasty.




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