Curried Summer Veggies & Pork Simmered with Tomatoes
Curried Summer Veggies & Pork Simmered with Tomatoes

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, curried summer veggies & pork simmered with tomatoes. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Curried Summer Veggies & Pork Simmered with Tomatoes is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Curried Summer Veggies & Pork Simmered with Tomatoes is something that I’ve loved my entire life.

This summer vegetable curry is loaded with seasonal veggies and super easy to whip up for a vegetarian weeknight meal. Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies. The wide selection of fruits and veggies we have access to this time of year is impressive.

To begin with this recipe, we must prepare a few ingredients. You can have curried summer veggies & pork simmered with tomatoes using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Curried Summer Veggies & Pork Simmered with Tomatoes:
  1. Make ready 3 Tomatoes
  2. Get 2 Eggplant
  3. Get 1/2 Onion
  4. Take 10 Green beans
  5. Get 1 clove Garlic
  6. Get 150 grams Thinly sliced pork
  7. Get 1 Consommé soup stock cube
  8. Prepare 2 tbsp Olive oil (or vegetable oil)
  9. Prepare 2 tsp Curry powder
  10. Take 1/2 tsp Soy sauce

The Curried Veggie Saute recipe out of our category fruit-vegetable! A simple and healthy summer soup made with yellow summer squash and lentils. This quick vegetarian curry from Heidi Swanson is a great way to use a CSA's bounty of eggplant and summer squash. Feel free to change that lineup depending on your haul. curried veggies nutrition facts and nutritional information.

Instructions to make Curried Summer Veggies & Pork Simmered with Tomatoes:
  1. Remove the stem from the eggplant and dice into 2 cm cubes. Soak in water. Strain the water and use a towel to thoroughly dry off the excess moisture.
  2. Remove the skins of the tomatoes by boiling and then cut into 2 cm cubes. Cut the onion into 2 cm cubes. Remove the stems from the green beans and cut into 4 cm long pieces.
  3. Mince the garlic. Cut the pork into easy-to-eat pieces.
  4. Put the olive oil and garlic in a frying pan and sauté over low heat. Once fragrant, add the onion and sauté over medium heat.
  5. When the onion has become tender, add the eggplant, tomato, and green beans and cook over high heat. Once the tomatoes have released their juices, add the consommé soup stock.
  6. Occasionally stir it up so that nothing burns, and simmer. When the liquid has decreased by half, add the pork, curry powder, and soy sauce.
  7. When the dish has simmered down even more and has thickened a bit, it's finished.
  8. This goes well with both rice and bread. In the photo, I served it with rice.

Perfect for easy summer entertaining or a family friendly dinner, curries are a great way to pack in some extra veggies, too. Include chopped vegetables in pasta sauce or lasagna. Order a veggie pizza with toppings like mushrooms, green peppers, and onions, and ask for extra veggies. Meanwhile, prepare and chop all ingredients so you have them. You don't need meat to make a tasty curry.

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