Dry Curry with Summer Vegetables

Dry Curry

  • By
    Maki Shibata
  • Time
    15 minutes
Dry Curry with Summer Vegetables

These colorful summer vegetables are rich in beta-carotene and vitamin C; good for the skin especially when UV rays are strong and the weather is hot.

Vegetable prep is simple, only requiring microwave heating. Plus, we'll have a bit of fun with this recipe, relating it to the Japanese "Nagoshi-no-harae" tradition. Nagoshi-no-harae is a ritual held on the last day of June to wish for good health in the summer months that follow.

As is the custom of Nagoshi-no-harae, a dish of cereal rice topped with round ingredients is prepared and enjoyed. The round vegetables are meant to resemble a "Kaya no Wa"--a large grass woven ring displayed in front of shrines. This curry dish will incorporate this tradition and help us prepare for the hot summer months.

Kaya no Wa= A grass woven ring that is displayed upright in front of shrines. It is said that if you walk through the ring, it will cleanse and protect you.

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 5.29  oz Minced pork
  • 2.82  oz Eggplant
  • 0.5  cup Zucchini
  • 0.25  cup Onions
  • 0.25  cup Red paprika
  • eggs Soft-boiled egg
  • cups Multigrain rice
    • A
    • 0.25  cup Curry roux cube
    • 0.5  tsp Grated garlic
    • 0.5  tsp Grated ginger
    • tbsp Tomato ketchup
    • 0.42  cup Water


Step 1

Cut eggplant, zucchini, onions and red paprika into diced half inch squares.

Step 2

Put vegetables from step 1, minced pork and ingredients A in a microwave safe bowl and lightly stir. Cover bowl with cling wrap and microwave at 600W for 3 minutes.

Step 3

Remove bowl from microwave and lightly stir. Cover again and heat for an additional 2~3 minutes at 600W.

Step 4

Serve steamed multigrain rice at the center of the plate and curry around the rice. Top off the dish with a half-boiled egg split in half.

Registered Dietitian, Director of Emish

All smiles at the dining table! Based on her experience in food service management, nutritional counseling, and food planning, development, and sales, she now appears on cooking programs, publishes recipes and columns in publications and web media, and develops and produces menus for food manufacturers and restaurants.