In our house, “dry curry” is one of those reliable dishes that always makes everyone happy. My version is simple yet full of vegetables — finely chopped carrots, onions, celery, and sometimes a bit of green bell pepper for extra color and flavor. Everything is sautéed with ground meat, simmered in curry powder, and topped with a boiled egg for a nice protein balance.
For dessert, I added a slice of sweet, juicy persimmon, perfectly in season right now. The bright orange color adds a cheerful touch to the lunch box.
Chopping all those vegetables can be a bit of a chore, especially on busy mornings, but I like to make a big batch of dry curry at once. It freezes beautifully! I portion it into small containers, and on busy days, I just reheat and pack it into the bento box. It’s a time-saver and still tastes freshly made.
The savory curry aroma, combined with the sweetness of the vegetables, makes it a comforting dish that even picky eaters enjoy. Plus, it’s full of nutrients — a perfect balance of protein, fiber, and vitamins in one lunch.
When I open my daughter’s lunch box after school, it’s always empty — the best compliment a mom can get. 😄
If you’ve never tried making dry curry for lunch, I recommend giving it a go. It’s easy to prepare in advance, kid-friendly, and ideal for freezing.
Next time, I might add a touch of apple or raisin for a hint of sweetness. That’s the fun of home cooking — a little experiment each day makes meals special.
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