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Summer Veggie Curry

Summer Veggie Curry

Here's a curry dish featuring veggies. Eat lots and have a fun-filled, energetic summer!

Ingredients: 4 and 1/2 servings

Onions
2
Eggplant
1
Zucchini
1
Carrot
1
Red or yellow bell pepper
1
Pork, thinly cut, (or cut of your choice)
200 g
Store-bought roux
4 servings' worth
Bay leaf
1
Water
about 600 ml
Ketchup
1 tablespoon
Japanese Worcestershire-style sauce
1/2 tablespoon
Tumeric (optional)
1 teaspoon
Oil
to taste
☆ Add kabocha squash and potatoes, if you like.

Steps

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!

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.