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20minutes
Finely chop the onions, carrots, garlic and ginger. Cut the roux so that it is easy to melt.
Fry garlic and ginger over medium low heat in an oiled frying pan. When the scent comes out, add onions and carrots and fry.
When the carrots are cooked and the onions are clear, add the meat and fry, and when the onions are cooked, add water.
When it boils, turn off the heat. Add curry roux and melt.
Add curry powder, worcestershire sauce and ketchup and heat over medium heat. Add salt to adjust the taste.
Sprinkle 5 on rice in a bowl and top with eggs if you like, and you're done.
・ Adjust the spiciness by the type of curry roux and the amount of curry powder.
・ Golden curry or Vermont curry is recommended for curry roux. Since the amount of water varies depending on the manufacturer and type of roux, when using other roux, adjust the taste with salt and curry powder.
・ If you want to soften the carrot, soak the carrot in water and heat it in a 500w microwave oven for 2 minutes.
・ Topping with eggs or cheese if you like.
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