Super Tasty Summer Curry with Canned Tomatoes

Name: Super Tasty Summer Curry with Canned Tomatoes
Yield: 10 servings
Cuisine: American
Ingredients: 50 grams Bacon; 2 Onions; 1 Carrot; 4 Aubergines - small Japanese type; 1 pack King oyster mushrooms; 1 pack Okra; 1 pack Shishito peppers; 1 packet Store-bought curry roux; 1 can Canned tomatoes (whole tomatoes); 1 Soup stock cubes; 1 clove Garlic (grated); 1 tbsp Mentsuyu (3x concentrate); 2 tbsp Oil; 1 tbsp Olive oil; 1 amount of water according to the instructions on the roux packet Water

cookpad.japan @cookpad_jp

I made this dish for my family to eat a lot of vegetables when they didn't have an appetite.

Cut the aubergines in big chunks as they will melt if you cut them too small.
Don't cook the shishito peppers in the pan with other ingredients as they turn brown. So put the fried shishito peppers on top of the curry on a plate!
The shishito peppers will blend well with the curry when you eat and give a lovely flavor. For 10 servings. Recipe by Mokobu- mama

I made this dish for my family to eat a lot of vegetables when they didn't have an appetite.

cookpad.japan @cookpad_jp

I made this dish for my family to eat a lot of vegetables when they didn't have an appetite.

Saved

Ingredients

10 servings

50 gramsBacon
2Onions
1Carrot
4Aubergines - small Japanese type
1pack King oyster mushrooms
1pack Okra
1pack Shishito peppers
1packet Store-bought curry roux
1 canCanned tomatoes (whole tomatoes)
1Soup stock cubes
1 cloveGarlic (grated)
1 tbspMentsuyu (3x concentrate)
2 tbspOil
1 tbspOlive oil
1amount of water according to the instructions on the roux packet Water

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Steps

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.