Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, summer veggie curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Summer Veggie Curry is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Summer Veggie Curry is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook summer veggie curry using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Summer Veggie Curry:
- Make ready 2 Onions
- Make ready 1 Eggplant
- Get 1 Zucchini
- Take 1 Carrot
- Take 1 Red or yellow bell pepper
- Make ready 200 grams Pork, thinly cut, (or cut of your choice)
- Take 4 servings' worth Store-bought roux
- Make ready 1 Bay leaf
- Make ready 600 ml Water
- Prepare 1 tbsp Ketchup
- Get 1/2 tbsp Japanese Worcestershire-style sauce
- Make ready 1 tsp Tumeric (optional)
- Make ready 1 Oil
Steps to make Summer Veggie Curry:
- Thinly slice the onion. Chop the eggplant, zucchini, and carrot into 5 mm rounds. Cut the bell pepper into 3 cm squares.
- Heat oil in a frying pan, sauté the onions on high heat, then reduce to low once they become translucent. Cook until they reduce in size to about 1/3.
- Transfer the onions to a pot, and wipe the frying pan with a paper towel. Brown pork in oil. Add turmeric to taste.
- Transfer the pork to the pot.
- Add more oil to the frying pan, and evenly sauté the eggplant, zucchini, carrots, and bell peppers until they are done.
- Put the vegetables in the pot, add water, and simmer for about 10 minutes. Skim off scum that may rise to the surface, turn off the heat, add the roux, then simmer again for about 10 more minutes.
- It's ready to serve! Serve it on rice, or dip pita bread in it!
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