This is my version of what Japanese people call "dry curry," which means it's not saucy. Although this one was pretty spunky.
There are no measurements here!
- ground beef and pork mix
- grapeseed or other neutral-flavored oil
- kabocha pumpkin (I didn't use it this time, but sometimes do)
- cherry tomatoes, or a can of chopped tomatoes
- curry powder
- black pepper
- tomato paste
- frozen peas, thawed and drained
- a little water
- lemon juice at the end
Saute the veggies in oil and then steam in a little water to soften. Add in the meat and cook till done, then add the rest of the ingredients (adding in a tablespoon or two of lemon juice at the end). Serve over rice.