BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
20 min
- Cut the eggplant and tomato into small (roughly 1/2-inch) cubes. Mince the garlic and ginger.
- In a frying pan, heat the olive oil and add [A] over low heat. When fragrant, increase to medium heat and sauté the ground meat, then the eggplant, followed by the tomato.
- Once the vegetables have softened, add the curry powder and continue to sauté.
- Add the Kayanoya Original Vegetable Stock Powder and [B], then simmer gently over low heat. Serve over cooked rice.
Tip: In summer, give it a healthy twist with eggplant and tomatoes.
