Dried curry and rice
The umami synergy of pork and vegetables makes the dish very tasty. The sweetness and sourness of the tomatoes add spiciness. It is ideal for lunch.
- 150g minced pork
- 2 tomatoes
- 1/2 onion
- 1/2 celery
- 1/2 carrot
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2 tbsp curried powder *
- 1 tbsp vegetable oil
- salt and pepper to taste
- boiled rice
Inosinate : 230mg/100g
Glutamate : 150〜250mg/100g
Cut the tomatoes into １cm cubes. Chop the onions, celery and carrots.
Heat the vegetable oil in a frying pan and add the onions, celery, carrots, garlic and ginger and fry them. When there is an aroma, add the pork till it is cooked. Then, add the curry powder and continue to fry it.
Add the tomatoes, salt and pepper and cook over low heat for about 15 minutes.
Serve rice and put 3 on it.
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