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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, curried summer veggies & pork simmered with tomatoes. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Curried Summer Veggies & Pork Simmered with Tomatoes is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Curried Summer Veggies & Pork Simmered with Tomatoes is something which I have loved my entire life.

To begin with this recipe, we must 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. Get 3 Tomatoes
  2. Take 2 Eggplant
  3. Take 1/2 Onion
  4. Get 10 Green beans
  5. Get 1 clove Garlic
  6. Take 150 grams Thinly sliced pork
  7. Prepare 1 Consommé soup stock cube
  8. Take 2 tbsp Olive oil (or vegetable oil)
  9. Take 2 tsp Curry powder
  10. Take 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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