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We hope you got insight from reading it, now let’s go back to summer veggie curry recipe. You can have summer veggie curry using 13 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Summer Veggie Curry:
- Prepare 2 Onions
- Use 1 Eggplant
- Get 1 Zucchini
- Use 1 Carrot
- Get 1 Red or yellow bell pepper
- Provide 200 grams Pork, thinly cut, (or cut of your choice)
- Provide 4 servings' worth Store-bought roux
- Provide 1 Bay leaf
- Provide 600 ml Water
- Provide 1 tbsp Ketchup
- Use 1/2 tbsp Japanese Worcestershire-style sauce
- Take 1 tsp Tumeric (optional)
- Take 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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