Mixed Vegetable with Japanese Curry

Even the most enthusiastic cooks have moments when they want to take it easy. BigBoy's lazy method is to buy Japanese curry blocks, heat them up, and then add some extra toppings of his choice.

This time, for convenience, I bought Japanese instant black curry and added chili to control the spiciness. Of course, you can skip the chili if you don’t like spicy food. For the ingredients, I used various vegetables and sautéed them in sesame oil. Then, you can serve it with white rice or udon noodles according to your preference. It’s simple and flavorful.

Ingredients (serve 2)

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Eggplant	1 stick
Chinese Zucchini	1 stick
Asparagus	3 spears
Mushroom	6-8 pcs
Pumpkin	¼ bulb
Bird's eye Chilli	1 pc
Japanese Curry Sauce	400g
Sesame Oil	1 tbsp
Mirin	1 tbsp
Salt	1 pinch
Ground Black Pepper	1 pinch

Steps

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1. Wash all the vegetables. Cut the eggplant into chunks; slice the zucchini into thick rounds; halve the asparagus; halve the mushrooms; peel and cut the pumpkin into chunks.

2. Heat the Japanese instant curry and add the bird's eye chili, cooking until it starts to bubble.

3. Heat a skillet over medium heat, add 2 tablespoons of oil, and first add the eggplant and pumpkin. Sauté until the surface is slightly charred.

4. Then add the zucchini, asparagus, and mushrooms, and continue to stir-fry for 2 minutes. Next, add sesame oil, mirin, salt, and black pepper, and cook until the vegetables are slightly softened.

5. 上When plating, first ladle the curry onto the plate, then arrange the vegetables on top of the curry. It can be served with rice or udon noodles.