Summer Veggie Curry
Summer Veggie Curry

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, summer veggie curry. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Just store the sauce + veggies separate from the rice. How to Make Summer Vegetable Curry To start, you'll cook up the powerhouse veggies and spices of the dish. Just add your onion, ginger, and garlic in a large skillet over medium-high heat. Heat the oil in a large pot over medium heat.

Summer Veggie Curry is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Summer Veggie Curry is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook summer veggie curry using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Summer Veggie Curry:
  1. Get 2 Onions
  2. Prepare 1 Eggplant
  3. Prepare 1 Zucchini
  4. Make ready 1 Carrot
  5. Get 1 Red or yellow bell pepper
  6. Get 200 grams Pork, thinly cut, (or cut of your choice)
  7. Take 4 servings' worth Store-bought roux
  8. Make ready 1 Bay leaf
  9. Prepare 600 ml Water
  10. Take 1 tbsp Ketchup
  11. Take 1/2 tbsp Japanese Worcestershire-style sauce
  12. Take 1 tsp Tumeric (optional)
  13. Get 1 Oil

It's loaded with summer vegetables, creamy coconutty sauce with hints of curry powder, toasted cashews, and served with sweet potato flatbreads. Lots of summer vegetables in a creamy curry sauce served with crispy peanuts, scallions and rice. Think of it as a transitional meal into late summer. HS: You can use a store-bought green curry paste here, or make your own.

Steps to make Summer Veggie Curry:
  1. Thinly slice the onion. Chop the eggplant, zucchini, and carrot into 5 mm rounds. Cut the bell pepper into 3 cm squares.
  2. 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.
  3. Transfer the onions to a pot, and wipe the frying pan with a paper towel. Brown pork in oil. Add turmeric to taste.
  4. Transfer the pork to the pot.
  5. Add more oil to the frying pan, and evenly sauté the eggplant, zucchini, carrots, and bell peppers until they are done.
  6. 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.
  7. It's ready to serve! Serve it on rice, or dip pita bread in it!

Think of it as a transitional meal into late summer. HS: You can use a store-bought green curry paste here, or make your own. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas.

So that is going to wrap it up with this special food summer veggie curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!