Curried Summer Veggies & Pork Simmered with Tomatoes

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, curried summer veggies & pork simmered with tomatoes. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Browse Latest In-Demand Online Deals and Outstanding Discounts Site Wide. Heat the curry paste in a large non-stick saucepan with a splash of the stock. I prefer brown rice but you can use whatever you prefer/have on hand. Add garlic + ginger and cook for an additional minute.

Curried Summer Veggies & Pork Simmered with Tomatoes is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Curried Summer Veggies & Pork Simmered with Tomatoes is something which I have loved my entire life.

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

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

Serve the curry with rice and mango chutney Enjoy! Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. Serve this vegetarian Indian chickpea curry as a main meal or side dish. Summer vegetables: A mix of zucchini, yellow squash, fresh (or frozen, thawed) corn, bell peppers, and carrots make a hearty and healthy base.

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.

Serve this vegetarian Indian chickpea curry as a main meal or side dish. Summer vegetables: A mix of zucchini, yellow squash, fresh (or frozen, thawed) corn, bell peppers, and carrots make a hearty and healthy base. However, you could use just about any vegetable you have on hand, including green peas, snap peas, and cherry tomatoes. The options are endless here, so feel free to mix it up! While red curry is my go-to, it is very warm and perfect cold weather.

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