Dry Curry with Summer Vegetables
Dry Curry with Summer Vegetables

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, dry curry with summer vegetables. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Dry Curry with Summer Vegetables is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Dry Curry with Summer Vegetables is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook dry curry with summer vegetables using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Dry Curry with Summer Vegetables:
  1. Take 1 long eggplant Eggplant - small Japanese type
  2. Take 2 Green peppers
  3. Make ready 1 Onion
  4. Prepare 1 Tomato
  5. Prepare 300 grams Combined ground beef and pork
  6. Make ready 1 clove Garlic
  7. Make ready 1 tbsp Curry powder
  8. Prepare 2 tbsp Ketchup
  9. Make ready 1 Soup stock cube (optional)
  10. Make ready 1 dash Salt
  11. Make ready 1 dash Grated cheese
  12. Get 1 tbsp White flour

If you have young children, make it mild by adding lots of ketchup. If you like it spicy, add Tabasco sauce. Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it.

Instructions to make Dry Curry with Summer Vegetables:
  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.

Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it. Heat the curry paste in a large non-stick saucepan with a splash of the stock. Drain in a colander and set. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies.

So that’s going to wrap this up with this special food dry curry with summer vegetables recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!