Summer Veggie Curry Recipe

Name: Summer Veggie Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Onions; 1 Eggplant; 1 Zucchini; 1 Carrot; 1 Red or yellow bell pepper; 200 grams Pork, thinly cut, (or cut of your choice); 4 servings' worth Store-bought roux; 1 Bay leaf; 600 ml Water; 1 tbsp Ketchup; 1/2 tbsp Japanese Worcestershire-style sauce; 1 tsp Tumeric (optional); 1 Oil

Servings: persons

2 Onions
1 Eggplant
1 Zucchini
1 Carrot
1 Red or yellow bell pepper
200 grams Pork, thinly cut, (or cut of your choice)
4 servings' worth Store-bought roux
1 Bay leaf
600 ml Water
1 tbsp Ketchup
1/2 tbsp Japanese Worcestershire-style sauce
1 tsp Tumeric (optional)
1 Oil

1
Thinly slice the onion.
2
Chop the eggplant, zucchini, and carrot into 5 mm rounds.
3
Cut the bell pepper into 3 cm squares.
4
Heat oil in a frying pan, saute the onions on high heat, then reduce to low once they become translucent.
5
Cook until they reduce in size to about 1/3.
6
Transfer the onions to a pot, and wipe the frying pan with a paper towel.
7
Brown pork in oil.
8
Add turmeric to taste.
9
Transfer the pork to the pot.
10
Add more oil to the frying pan, and evenly saute the eggplant, zucchini, carrots, and bell peppers until they are done.
11
Put the vegetables in the pot, add water, and simmer for about 10 minutes.
12
Skim off scum that may rise to the surface, turn off the heat, add the roux, then simmer again for about 10 more minutes.
13
It's ready to serve!
14
Serve it on rice, or dip pita bread in it!

396

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 13 ingredients. The key ingredients include: 2 Onions, 1 Eggplant, 1 Zucchini, 1 Carrot, and more.

Yes, Summer Veggie 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 Veggie Curry

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