Recipe: Delicious Summer Vegetable Curry

Summer Vegetable Curry. 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.

Lots of summer vegetables in a creamy curry sauce served with crispy peanuts, scallions and rice. Think of it as a transitional meal into late summer. In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. You can cook Summer Vegetable Curry using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Summer Vegetable Curry

1. Prepare 200 g of Minced pork/beaf.
2. You need 1/2 of Onion.
3. It's 1/2 of Carrot.
4. Prepare 1 of Eggplant.
5. You need 1 of Green pepper.
6. It's 2 of Tomatoes.
7. It's 2 pods of Okra.
8. You need 1 Tbsp of Ketchup.
9. You need 1 Tbsp of Worcester sauce.
10. You need 3 pieces of Curry stock/instant roux cubes.
11. Prepare 200 ml of 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.

Summer Vegetable Curry instructions

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!.

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. Drain in a colander and set. Heat the oil in a large pot over medium heat.