How to Prepare Delicious Dry Curry with Summer Vegetables

Dry Curry with Summer Vegetables. 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. You can eat the curry as is, or ladle it over cooked noodles (how it's pictured here) or rice to add some heft.

Light, refreshing, and enhances the flavor of vegetables. Increases your appetite in hot summer! Using in-season summer vegetables, coconut milk, and red curry paste, you can make this healthful meal in a flash. You can cook Dry Curry with Summer Vegetables using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Dry Curry with Summer Vegetables

1. You need 1 of long eggplant Eggplant - small Japanese type.
2. It's 2 of Green peppers.
3. Prepare 1 of Onion.
4. You need 1 of Tomato.
5. Prepare 300 grams of Combined ground beef and pork.
6. It's 1 clove of Garlic.
7. You need 1 tbsp of Curry powder.
8. It's 2 tbsp of Ketchup.
9. It's 1 of Soup stock cube (optional).
10. It's 1 dash of Salt.
11. It's 1 dash of Grated cheese.
12. It's 1 tbsp of White flour.

My carnivorous friends: you can easily add chopped chicken breast, shrimp, or pork to this recipe for some animal protein. Speaking of customizations, lets talk… Have you tried dry frying? Use this simple, flavorful technique to cook radishes, snap peas or sweet baby peppers. Dry-frying is a method of cooking meat or vegetables in a skillet or wok without batter.

Dry Curry with Summer Vegetables instructions

1. Dice the eggplant and green peppers, and fry well in a generous amount of oil with finely chopped garlic. Transfer to a plate when it's done..
2. In the same frying pan, add finely chopped onion and fry until wilted. Then, add the meat and fry until browned..
3. Return the eggplant and pepper to the frying pan, add diced tomato and lightly fry everything..
4. Add the crumbled stock cube, curry powder, ketchup, salt and flour..
5. Sprinkle grated cheese to finish..

The process draws out all the moisture from whatever you're cooking. In summertime, we like our curries loaded with seasonal vegetables in a light, bright sauce. Tonight's highlights creamy fairy tale eggplants, fresh corn, and bell pepper (yours may be green or purple), which we're sautéing together before adding in the ingredients for our yellow curry and coconut sauce. Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors.