Dry Curry with Summer Vegetables
Dry Curry with Summer Vegetables

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, dry curry with summer vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Dry curry of summer vegetables． Dry curry of summer vegetables ＡＳＭＲ Ｅating. holypon cn. I made this curry and rice inspired by Manga/Anime (Rokuhoudou Yotsuiro Biyori). The curry is from scratch using curry powder (no roux). This quick vegetarian curry from Heidi Swanson is a great way to use a CSA's bounty of eggplant and summer squash.

Dry Curry with Summer Vegetables is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Dry Curry with Summer Vegetables is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have dry curry with summer vegetables using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Dry Curry with Summer Vegetables:
  1. Prepare 1 long eggplant Eggplant - small Japanese type
  2. Get 2 Green peppers
  3. Get 1 Onion
  4. Get 1 Tomato
  5. Prepare 300 grams Combined ground beef and pork
  6. Make ready 1 clove Garlic
  7. Make ready 1 tbsp Curry powder
  8. Prepare 2 tbsp Ketchup
  9. Take 1 Soup stock cube (optional)
  10. Prepare 1 dash Salt
  11. Make ready 1 dash Grated cheese
  12. Make ready 1 tbsp White flour

Think of it as a transitional meal into late summer. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney. In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce.

Instructions to make Dry Curry with Summer Vegetables:
  1. Dice the eggplant and green peppers, and fry well in a generous amount of oil with finely chopped garlic. Transfer to a plate when it's done.
  2. In the same frying pan, add finely chopped onion and fry until wilted. Then, add the meat and fry until browned.
  3. Return the eggplant and pepper to the frying pan, add diced tomato and lightly fry everything.
  4. Add the crumbled stock cube, curry powder, ketchup, salt and flour.
  5. Sprinkle grated cheese to finish.

Serve the curry with rice and mango chutney. In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce. Tonight's highlights creamy fairy tale eggplants, fresh corn, and bell pepper (yours may be green or purple), which we're sautéing together before adding in the ingredients for our yellow curry and coconut sauce. Fresh coriander seeds have been showing up at the farmers' market these past few weeks. I'm also going to buy a good amount in the coming weeks and freeze and/or dry the fresh seeds - see how they hold up.

So that is going to wrap it up for this special food dry curry with summer vegetables recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!