Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, curried summer veggies & pork simmered with tomatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Curried Summer Veggies & Pork Simmered with Tomatoes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Curried Summer Veggies & Pork Simmered with Tomatoes is something that I’ve loved my whole life.

How to Make Summer Vegetable Curry. To start, you'll cook up the powerhouse veggies and spices of the dish. Just add your onion, ginger, and garlic in a large skillet over medium-high heat.

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

The ingredients needed to make Curried Summer Veggies & Pork Simmered with Tomatoes:

1. Take 3 Tomatoes
2. Take 2 Eggplant
3. Get 1/2 Onion
4. Take 10 Green beans
5. Prepare 1 clove Garlic
6. Prepare 150 grams Thinly sliced pork
7. Get 1 Consommé soup stock cube
8. Get 2 tbsp Olive oil (or vegetable oil)
9. Make ready 2 tsp Curry powder
10. Take 1/2 tsp Soy sauce

Add remaining ingredients except yogurt; bring to a boil. Vegan, gluten free, and the perfect use of summer vegetables. The Best Vegetarian Curry This weeknight curry is hearty, yet light, and makes delicious use of peak summer produce. Summer squash, corn, and bell peppers take center stage, which are all in abundance at farmers markets.

Steps 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.

Heat oil in a large pot over medium heat. Add white and pale-green parts of scallions, garlic, and ginger. Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan.

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