Summer Veggie Curry
Ingredients
Instructions
- Thinly slice the onion.
- Chop the eggplant, zucchini, and carrot into 5 mm rounds.
- Cut the bell pepper into 3 cm squares.
- Heat oil in a frying pan, saute the onions on high heat, then reduce to low once they become translucent.
- Cook until they reduce in size to about 1/3.
- Transfer the onions to a pot, and wipe the frying pan with a paper towel.
- Brown pork in oil.
- Add turmeric to taste.
- Transfer the pork to the pot.
- Add more oil to the frying pan, and evenly saute the eggplant, zucchini, carrots, and bell peppers until they are done.
- Put the vegetables in the pot, add water, and simmer for about 10 minutes.
- Skim off scum that may rise to the surface, turn off the heat, add the roux, then simmer again for about 10 more minutes.
- It's ready to serve!
- Serve it on rice, or dip pita bread in it!
Nutrition & Diet Analysis (per serving)
857
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).