Curry with Summer Veggies
Curry with Summer Veggies

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, curry with summer veggies. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This summer vegetable curry is loaded with seasonal veggies and super easy to whip up for a vegetarian weeknight meal. I made this simple summer vegetable curry recipe the night we got back from our Grand Cayman babymoon trip. Summer is the perfect season to enjoy salads, especially fresh ones, tossed together with raw veggies.

Curry with Summer Veggies is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Curry with Summer Veggies is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook curry with summer veggies using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Curry with Summer Veggies:
  1. Make ready 200 g chicken thigh (about 0.4 pounds)
  2. Get 2 eggplants
  3. Make ready 2 green peppers
  4. Prepare 1 large tomato
  5. Get 1 onion
  6. Prepare 1 bunch mushrooms
  7. Take half a box Japanese curry mix

Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney. This recipe is absolutely lovely, however being a pea hater (I'm a strange vegetarian) I replaced them with broccoli, also wanted to add mushrooms, peppers and some chilli peppers to add some more bulk and texture and it was amazing! This quick vegetarian curry from Heidi Swanson is a great way to use a CSA's bounty of eggplant and summer squash.

Steps to make Curry with Summer Veggies:
  1. Cut chicken and vegetables into bite-size pieces. Soak egg plants in water for at least 5-10 min. to remove harshness. Break off mushrooms into smaller pieces. Slice onions.
  2. In a frying pan, add 1 Table spoon of olive oil and fry sliced onions until golden brown. Add chicken and cook until golden brown.
  3. Add 1 more olive oil and vegetables into the pan and fry altogether quickly. Cover and simmer for 5 min. until egg plants are softened.
  4. Add water as per the instructions on the curry mix box (about 2 cups) and bring it to boil.
  5. Skim off the scum and fat. Lower the heat to medium. Cover and cook for 5 min.
  6. Turn the heat off, break the curry mix into smaller cubes and add them into the pan. Mix slowly until the curry mix is well blended.
  7. Notes: My recommendations for the curry mix are "KOKUMARO" and "JAVA CURRY." Sometimes it tastes really good when you mix two to three different brands and create your own mix! :) As for vegetables, okra and asparagus would taste great as well.
  8. Just FYI: Here's an example of a beautiful way to present your curry. (Not mine, but a curry restaurant's near my place. They make really great curry…)

I can eat Indian food every day.…» Easy Peanut or Almond Butter Curry with Summer veggies and Chickpeas. Serve over rice or cooked grains. Try adding whatever veggies you have on hand for this clean-out-the-crisper dish. The coconut lime shrimp is so tasty and packed with healthy veggies like zucchini, string beans and peas. Instead, my strategy for summer is leaning on quick-cooking meals like this coconut lime shrimp recipe that During the winter months, a slow-cooked coconut curry with melted (i.e. limp).

So that’s going to wrap it up for this special food curry with summer veggies recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!