Super Tasty Summer Curry with Canned Tomatoes

1. 1

   Mince the onions.

2. 2

   Cut the aubergines into 4 even pieces, the bacon into 3 cm strips and the other vegetables into bite sizes.

3. 3

   Heat oil in a frying pan, add garlic and onions and saute until translucent.

4. 4

   Then, add bacon and vegetables except shishito peppers and stir fry well.

5. 5

   Transfer to a large pot.

6. 6

   Heat olive oil in the frying pan and stir fry the shishito peppers.

7. 7

   Add vegetables, water, the canned tomatoes and soup stock cube to a large pot and simmer.

8. 8

   When the ingredients are tender, add curry roux and dissolve.

9. 9

   Pour the mentsuyu to finish.

10. 10

    Mound the rice on a plate, pour the curry over and top with the sauteed shishito peppers.

* Per serving · 4 servings · Values may vary.

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