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!
Story Behind this Recipe
This is chockfull of veggies. I added lots of vegetables to my standard curry recipe. It's easy to prepare by using store-bought roux.
Please adjust the spiciness with your choice of roux. In addition to bell peppers, peppers and okra are also tasty. If you add potatoes (or kabocha squash), cook them through, then add when you add the roux. Adjust the amount of water to taste.