Super Tasty Summer Curry with Canned Tomatoes
Super Tasty Summer Curry with Canned Tomatoes

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, super tasty summer curry with canned tomatoes. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Super Tasty Summer Curry with Canned Tomatoes is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Super Tasty Summer Curry with Canned Tomatoes is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook super tasty summer curry with canned tomatoes using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Super Tasty Summer Curry with Canned Tomatoes:
  1. Make ready 50 grams Bacon
  2. Get 2 Onions
  3. Prepare 1 Carrot
  4. Prepare 4 Aubergines - small Japanese type
  5. Take 1 pack King oyster mushrooms
  6. Take 1 pack Okra
  7. Make ready 1 pack Shishito peppers
  8. Prepare 1 packet Store-bought curry roux
  9. Get 1 can Canned tomatoes (whole tomatoes)
  10. Take 1 Soup stock cubes
  11. Take 1 clove Garlic (grated)
  12. Get 1 tbsp Mentsuyu (3x concentrate)
  13. Make ready 2 tbsp Oil
  14. Take 1 tbsp Olive oil
  15. Make ready 1 amount of water according to the instructions on the roux packet Water
Instructions to make Super Tasty Summer Curry with Canned Tomatoes:
  1. Mince the onions. Cut the aubergines into 4 even pieces, the bacon into 3 cm strips and the other vegetables into bite sizes.
  2. Heat oil in a frying pan, add garlic and onions and sauté until translucent. Then, add bacon and vegetables except shishito peppers and stir fry well. Transfer to a large pot.
  3. Heat olive oil in the frying pan and stir fry the shishito peppers.
  4. Add vegetables, water, the canned tomatoes and soup stock cube to a large pot and simmer. When the ingredients are tender, add curry roux and dissolve. Pour the mentsuyu to finish.
  5. Mound the rice on a plate, pour the curry over and top with the sautéed shishito peppers.

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