Summer Vegetable Curry
Summer Vegetable Curry

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, summer vegetable curry. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

How to Make Summer Vegetable Curry To start, you'll cook up the powerhouse veggies and spices of the dish. Just add your onion, ginger, and garlic in a large skillet over medium-high heat. Add curry powder and stir well. Vegan, gluten free, and the perfect use of summer vegetables.

Summer Vegetable Curry is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Summer Vegetable Curry is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook summer vegetable curry using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Curry:
  1. Prepare 200 g Minced pork/beaf
  2. Prepare 1/2 Onion
  3. Make ready 1/2 Carrot
  4. Take 1 Eggplant
  5. Make ready 1 Green pepper
  6. Get 2 Tomatoes
  7. Get 2 pods Okra
  8. Get 1 Tbsp Ketchup
  9. Make ready 1 Tbsp Worcester sauce
  10. Make ready 3 pieces Curry stock/instant roux cubes
  11. Make ready 200 ml Water

The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas.

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

I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. Heat oil in a large pot over medium heat. Add white and pale-green parts of scallions, garlic, and ginger. Half-fill a saucepan with cold water and add the potatoes and carrots.

So that’s going to wrap this up for this exceptional food summer vegetable curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!