Curried Summer Veggies & Pork Simmered with Tomatoes

1. 1

   Remove the stem from the eggplant and dice into 2 cm cubes.

2. 2

   Soak in water.

3. 3

   Strain the water and use a towel to thoroughly dry off the excess moisture.

4. 4

   Remove the skins of the tomatoes by boiling and then cut into 2 cm cubes.

5. 5

   Cut the onion into 2 cm cubes.

6. 6

   Remove the stems from the green beans and cut into 4 cm long pieces.

7. 7

   Mince the garlic.

8. 8

   Cut the pork into easy-to-eat pieces.

9. 9

   Put the olive oil and garlic in a frying pan and saute over low heat.

10. 10

    Once fragrant, add the onion and saute over medium heat.

11. 11

    When the onion has become tender, add the eggplant, tomato, and green beans and cook over high heat.

12. 12

    Once the tomatoes have released their juices, add the consomme soup stock.

13. 13

    Occasionally stir it up so that nothing burns, and simmer.

14. 14

    When the liquid has decreased by half, add the pork, curry powder, and soy sauce.

15. 15

    When the dish has simmered down even more and has thickened a bit, it's finished.

16. 16

    This goes well with both rice and bread.

17. 17

    In the photo, I served it with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.