Summer Vegetable Curry
Summer Vegetable Curry

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, summer vegetable curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Summer Vegetable Curry is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Summer Vegetable Curry is something which I have loved my whole life.

Vegan, gluten free, and the perfect use of summer vegetables. This summer vegetable curry is loaded with seasonal veggies and super easy to whip up for a vegetarian weeknight meal. This quick vegetarian curry from Heidi Swanson is a great way to use a CSA's bounty of eggplant and summer squash.

To begin with this recipe, we have to first prepare a few components. You can have summer vegetable curry using 11 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Summer Vegetable Curry:
  1. Get 200 g Minced pork/beaf
  2. Prepare 1/2 Onion
  3. Get 1/2 Carrot
  4. Prepare 1 Eggplant
  5. Make ready 1 Green pepper
  6. Take 2 Tomatoes
  7. Take 2 pods Okra
  8. Make ready 1 Tbsp Ketchup
  9. Take 1 Tbsp Worcester sauce
  10. Take 3 pieces Curry stock/instant roux cubes
  11. Take 200 ml Water

Be the first to review this recipe. Add zucchini, ginger, curry powder, mushrooms, and diced tomato. Using in-season summer vegetables, coconut milk, and red curry paste, you can make this healthful meal in a flash. My carnivorous friends: you can easily add chopped chicken breast, shrimp.

Steps to make Summer Vegetable Curry:
  1. Cut the onion finely, slice the okra and dice cut the other vegetables.
  2. Stir fry the meat in a frying pan. Then add the other vegetables except the tomatoes, and season with salt and pepper.
  3. When all cook well, season with ketchup and sauce and mix lightly, then pour the water and the curry cubes. Mix gently to dissolve the curry. Simmer for about 10 min with low heat.
  4. If the water is not enough to simmer, add some water. Finally add the chopped tomatoes and mix lightly. It's done. You can serve with cooked rice or pasta. Enjoy!

Includes fresh corn, green bell pepper, zucchini, tomatoes, button mushrooms, curry, green chilies, garlic, fresh ginger, ground turmeric, cumin seed. The vegetables still have a crisp bite and the addition of sweet cherry tomatoes is a delicious. Move vegetables to a large plate and set aside until. In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce. Tonight's highlights creamy fairy tale eggplants, fresh corn, and bell pepper (yours may be green or purple).

So that is going to wrap it up with this special food summer vegetable curry recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!