Here are the ingredients of a summer vegetable curry.
Cut the eggplant into small pieces and soak in water.
Cut onions, potatoes and carrot into small pieces. Shred the mushrooms.
Microwave the okra for a minute and cut into small pieces.
Cut chicken thighs into small pieces and sauté in olive oil.
Add onions, potatoes, carrots and mushrooms into a pan from Step 5 and sauté.
After sautéing it for a while, add the eggplant pieces soaking in water and give a quick stir. Add water and cover. Cook for 10 minutes over medium heat.
Remove scum from the surface.
Cook for an additional 5 minutes over low heat.
Add canned tomatoes to the pot in Step 9 and give a quick stir.
Remove from heat and add the curry roux. Simmer for 10 minutes over low heat and then add milk.
Add honey, instant coffee, and Japanese Worcestershire sauce. Give a quick stir.
Add curry powder for fragrance.
At the end, add the microwaved okra. Make sure that Steps 9 through 14 should be done over low heat.
Serve with rice.
Story Behind this Recipe
I found beautiful long eggplants at the supermarket, which inspired me to make this summer vegetable curry. I also bought okra and mushrooms for this. For the rest, I used ingredients I had around the house.
I microwave the okra for 1 minute and add them at the end. Bring out the acidity of the curry by adding canned tomatoes. My secret ingredients are milk, honey, instant coffee, and Japanese Worcestershire sauce. I add curry powder for fragrance.