Lunch at Home! Summer Vegetable Curry Recipe

Name: Lunch at Home! Summer Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Ground pork; 1/4 Kabocha squash; 1 Zucchini; 1/2 Paprika; 8 Okra; 1/2 Onion; 1 Potato; 1/2 box Instant curry roux; 650 ml Water; 1 Bay leaf; 1/2 tbsp Oyster sauce; 1 tbsp Olive oil; 5 bowls' worth Plain cooked rice

Servings: persons

150 grams Ground pork
1/4 Kabocha squash
1 Zucchini
1/2 Paprika
8 Okra
1/2 Onion
1 Potato
1/2 box Instant curry roux
650 ml Water
1 Bay leaf
1/2 tbsp Oyster sauce
1 tbsp Olive oil
5 bowls' worth Plain cooked rice

1
Slice the kabocha squash and zucchini into 8 mm sections, and cut the paprika into 2 cm strips.
2
Cut half the amount of kabocha pieces into small bite-sized pieces.
3
Parboil the okra in salt water, and chill in ice water.
4
(To make them bright green.)
5
Cut the onions into wedges, slice the potatoes into 8 mm half moons, and 4 of the okra into halves.
6
Heat olive oil in a pot, fry the ground beef, then add vegetables (omitting some for garnishing) and continue to fry.
7
Add water, the halved okra pieces, and simmer until tender.
8
Remove from heat and dissolve roux blocks.
9
Return to heat and simmer briefly, add oyster sauce, then it's ready!
10
Wrap the vegetables for garnishing in saran wrap and precook in the microwave at 600 W for 1 and 1/2 minutes, then fry in the pan to brown both sides on low heat.
11
(No need to precook the okra in the microwave.)
12
Transfer to serving dishes, and bon appetit!
13
I started a Facebook page.
14
http://www.facebook.com/kotomi.no.kitchen
15
And also have it posted on my blog http://ameblo.jp/kotomi28/

646

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150 grams Ground pork, 1/4 Kabocha squash, 1 Zucchini, 1/2 Paprika, and more.

Yes, Lunch at Home! Summer Vegetable Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lunch at Home! Summer Vegetable Curry

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