Curried Summer Veggies & Pork Simmered with Tomatoes
Curried Summer Veggies & Pork Simmered with Tomatoes

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, curried summer veggies & pork simmered with tomatoes. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Curried Summer Veggies & Pork Simmered with Tomatoes is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Curried Summer Veggies & Pork Simmered with Tomatoes is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook curried summer veggies & pork simmered with tomatoes using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Curried Summer Veggies & Pork Simmered with Tomatoes:
  1. Prepare 3 Tomatoes
  2. Get 2 Eggplant
  3. Take 1/2 Onion
  4. Take 10 Green beans
  5. Prepare 1 clove Garlic
  6. Make ready 150 grams Thinly sliced pork
  7. Get 1 Consommé soup stock cube
  8. Make ready 2 tbsp Olive oil (or vegetable oil)
  9. Get 2 tsp Curry powder
  10. Make ready 1/2 tsp Soy sauce
Instructions to make Curried Summer Veggies & Pork Simmered with Tomatoes:
  1. Remove the stem from the eggplant and dice into 2 cm cubes. Soak in water. Strain the water and use a towel to thoroughly dry off the excess moisture.
  2. Remove the skins of the tomatoes by boiling and then cut into 2 cm cubes. Cut the onion into 2 cm cubes. Remove the stems from the green beans and cut into 4 cm long pieces.
  3. Mince the garlic. Cut the pork into easy-to-eat pieces.
  4. Put the olive oil and garlic in a frying pan and sauté over low heat. Once fragrant, add the onion and sauté over medium heat.
  5. When the onion has become tender, add the eggplant, tomato, and green beans and cook over high heat. Once the tomatoes have released their juices, add the consommé soup stock.
  6. Occasionally stir it up so that nothing burns, and simmer. When the liquid has decreased by half, add the pork, curry powder, and soy sauce.
  7. When the dish has simmered down even more and has thickened a bit, it's finished.
  8. This goes well with both rice and bread. In the photo, I served it with rice.

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