Summer Vegetable Curry

Name: Summer Vegetable Curry
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 g Minced pork/beaf; 1/2 Onion; 1/2 Carrot; 1 Eggplant; 1 Green pepper; 2 Tomatoes; 2 pods Okra; 1 Tbsp Ketchup; 1 Tbsp Worcester sauce; 3 pieces Curry stock/instant roux cubes; 200 ml Water

Fushicche @cook_2448266

Japan

This is a healtyy nutritious keema curry with energetic summer vegetables!

Fushicche @cook_2448266

Japan

This is a healtyy nutritious keema curry with energetic summer vegetables!

Saved

Ingredients

20 mins

2 servings

200 gMinced pork/beaf
1/2Onion
1/2Carrot
1Eggplant
1Green pepper
2Tomatoes
2 podsOkra
1 TbspKetchup
1 TbspWorcester sauce
3 piecesCurry stock/instant roux cubes
200 mlWater

Saved

Steps

20 mins

1

Cut the onion finely, slice the okra and dice cut the other vegetables.
2

Stir fry the meat in a frying pan. Then add the other vegetables except the tomatoes, and season with salt and pepper.
3

When all cook well, season with ketchup and sauce and mix lightly, then pour the water and the curry cubes. Mix gently to dissolve the curry. Simmer for about 10 min with low heat.
4

If the water is not enough to simmer, add some water. Finally add the chopped tomatoes and mix lightly. It's done. You can serve with cooked rice or pasta. Enjoy!