Dry Curry with Summer Vegetables
Dry Curry with Summer Vegetables

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, dry curry with summer vegetables. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Dry Curry with Summer Vegetables is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Dry Curry with Summer Vegetables is something that I’ve loved my whole life.

Dry curry of summer vegetables． Dry curry of summer vegetables ＡＳＭＲ Ｅating. holypon cn. Vegan, gluten free, and the perfect use of summer vegetables. This weeknight curry is hearty, yet light, and makes delicious use of peak summer produce.

To begin with this particular recipe, we have to prepare a few ingredients. You can have dry curry with summer vegetables using 12 ingredients and 5 steps. Here is how you cook that.

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

You are going to love this healthy vegan and gluten-free dinner. Packed with zucchini, squash and carrots, served with rice. 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.

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.

Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney. How to Make Summer Vegetable Thai Green Curry. It starts by adding in the curry paste and aromatics to a wok or large skillet and frying it off until fragrant. In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce.

So that’s going to wrap this up with this exceptional food dry curry with summer vegetables recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!