Summer Vegetable Curry Recipe

Name: Summer Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Minced pork/beaf; 1/2 Onion; 1/2 Carrot; 1 Eggplant; 1 Green pepper; 2 Tomatoes; 2 pods Okra; 1 Tbsp Ketchup; 1 Tbsp Worcester sauce; 3 pieces Curry stock/instant roux cubes; 200 ml Water

Servings: persons

200 g Minced pork/beaf
1/2 Onion
1/2 Carrot
1 Eggplant
1 Green pepper
2 Tomatoes
2 pods Okra
1 Tbsp Ketchup
1 Tbsp Worcester sauce
3 pieces Curry stock/instant roux cubes
200 ml Water

1
Cut the onion finely, slice the okra and dice cut the other vegetables.
2
Stir fry the meat in a frying pan.
3
Then add the other vegetables except the tomatoes, and season with salt and pepper.
4
When all cook well, season with ketchup and sauce and mix lightly, then pour the water and the curry cubes.
5
Mix gently to dissolve the curry.
6
Simmer for about 10 min with low heat.
7
If the water is not enough to simmer, add some water.
8
Finally add the chopped tomatoes and mix lightly.
9
It's done.
10
You can serve with cooked rice or pasta.
11
Enjoy!

162

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 200 g Minced pork/beaf, 1/2 Onion, 1/2 Carrot, 1 Eggplant, and more.

Yes, Summer Vegetable Curry falls under the Meat & Poultry 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.

Summer Vegetable Curry

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