Summer Vegetable and Pork Curry
cookpad.japan @cookpad_jp
I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.
If the tomato skin bothers you, please use parboiled tomatoes.
The cooking time is shortened because you don't use potatoes or carrots. For 4 to 5 servings. Recipe by annnnn
Summer Vegetable and Pork Curry
I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.
If the tomato skin bothers you, please use parboiled tomatoes.
The cooking time is shortened because you don't use potatoes or carrots. For 4 to 5 servings. Recipe by annnnn
Cooking Instructions
- 1
Grate the garlic, slice the onion thinly, slice the eggplants thickly, and chop the bell peppers and tomato roughly.
- 2
Chop pork belly into 4 to 5 cm strips.
- 3
Heat oil in a thick bottomed pan and saute the garlic and onion.
- 4
When the onion is soft, add pork and continue to cook. Add all vegetables when the pork is browned.
- 5
Stir to mix the oil with the vegetables as you stir-fry for 1 to 2 minutes, then add water (800 ml).
- 6
When it's boiling, skim off any scum. Add consomme and cover the pot. Simmer over medium heat for 5 minutes.
- 7
Turn the heat off momentarily. Break apart the curry roux and add to the pot. When it dissolves, add ＊ condiments, and simmer over low heat for 5 minutes as you mix sparingly.
- 8
Ready to serve.
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