Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, curry with summer veggies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Curry with Summer Veggies is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Curry with Summer Veggies is something that I have loved my entire life. They’re nice and they look fantastic.
This summer vegetable curry is loaded with seasonal veggies and super easy to whip up for a vegetarian weeknight meal. I made this simple summer vegetable curry recipe the night we got back from our Grand Cayman babymoon trip. #pressurecookerrecipes #fishrecipe #recipes Welcome to my channel. In this channel I show all recipes including veg,non-veg,breakfast and dessert dishes. Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies.
To get started with this recipe, we have to prepare a few components. You can have curry with summer veggies using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Curry with Summer Veggies:
- Make ready 200 g chicken thigh (about 0.4 pounds)
- Get 2 eggplants
- Take 2 green peppers
- Prepare 1 large tomato
- Make ready 1 onion
- Take 1 bunch mushrooms
- Make ready half a box Japanese curry mix
This versatile collection of recipes ranges from our favourite summer curries to warming dishes that are the epitome of comfort food. This recipe is absolutely lovely, however being a pea hater (I'm a strange vegetarian) I replaced them with broccoli, also wanted to add mushrooms, peppers and some chilli peppers to add some more bulk and texture and it was amazing! This weeknight curry is hearty, yet light, and makes delicious use of peak summer produce. Stir through the peas and spinach and cook until spinach has just wilted.
Steps to make Curry with Summer Veggies:
- Cut chicken and vegetables into bite-size pieces. Soak egg plants in water for at least 5-10 min. to remove harshness. Break off mushrooms into smaller pieces. Slice onions.
- In a frying pan, add 1 Table spoon of olive oil and fry sliced onions until golden brown. Add chicken and cook until golden brown.
- Add 1 more olive oil and vegetables into the pan and fry altogether quickly. Cover and simmer for 5 min. until egg plants are softened.
- Add water as per the instructions on the curry mix box (about 2 cups) and bring it to boil.
- Skim off the scum and fat. Lower the heat to medium. Cover and cook for 5 min.
- Turn the heat off, break the curry mix into smaller cubes and add them into the pan. Mix slowly until the curry mix is well blended.
- Notes: My recommendations for the curry mix are "KOKUMARO" and "JAVA CURRY." Sometimes it tastes really good when you mix two to three different brands and create your own mix! :) As for vegetables, okra and asparagus would taste great as well.
- Just FYI: Here's an example of a beautiful way to present your curry. (Not mine, but a curry restaurant's near my place. They make really great curry…)
This weeknight curry is hearty, yet light, and makes delicious use of peak summer produce. Stir through the peas and spinach and cook until spinach has just wilted. Serve over rice or cooked grains. The coconut lime shrimp is so tasty and packed with healthy veggies like zucchini, string beans and peas. Instead, my strategy for summer is leaning on quick-cooking meals like this coconut lime shrimp recipe that During the winter months, a slow-cooked coconut curry with melted (i.e. limp).
So that is going to wrap this up with this exceptional food curry with summer veggies recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
