How to Cook Delicious Lunch at Home! Summer Vegetable Curry

Lunch at Home! Summer Vegetable Curry. Using in-season summer vegetables, coconut milk, and red curry paste, you can make this healthful meal in a flash. My carnivorous friends: you can easily add chopped chicken breast Oh man, I just had the most amazing red curry when I was in Thailand and I've been dying to make my own at home. You can make a big batch of these calzones at once and keep them in the freezer.

You can even freeze it for future lunches. Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. You can cook Lunch at Home! Summer Vegetable Curry using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lunch at Home! Summer Vegetable Curry

1. Prepare 150 grams of Ground pork.
2. Prepare 1/4 of Kabocha squash.
3. It's 1 of Zucchini.
4. Prepare 1/2 of Paprika.
5. You need 8 of Okra.
6. It's 1/2 of Onion.
7. You need 1 of Potato.
8. You need 1/2 box of Instant curry roux.
9. It's 650 ml of Water.
10. Prepare 1 of Bay leaf.
11. Prepare 1/2 tbsp of Oyster sauce.
12. You need 1 tbsp of Olive oil.
13. You need 5 of bowls' worth Plain cooked rice.

Good way to incorporate a variety Manjula's Kitchen is your home for Indian Vegetarian Recipes and delicious Cooking Videos. Watch Manjula teach mouthwatering appetizers, curries. This simple and satisfying vegan and gluten-free recipe is for vegetables simmered in an Indian-inspired curry with coconut milk. In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini are simmered in a coconut milk.

Lunch at Home! Summer Vegetable Curry step by step

1. Slice the kabocha squash and zucchini into 8 mm sections, and cut the paprika into 2 cm strips. Cut half the amount of kabocha pieces into small bite-sized pieces..
2. Parboil the okra in salt water, and chill in ice water. (To make them bright green.).
3. Cut the onions into wedges, slice the potatoes into 8 mm half moons, and 4 of the okra into halves..
4. Heat olive oil in a pot, fry the ground beef, then add vegetables (omitting some for garnishing) and continue to fry..
5. Add water, the halved okra pieces, and simmer until tender..
6. Remove from heat and dissolve roux blocks. Return to heat and simmer briefly, add oyster sauce, then it's ready!.
7. Wrap the vegetables for garnishing in saran wrap and precook in the microwave at 600 W for 1 and 1/2 minutes, then fry in the pan to brown both sides on low heat. (No need to precook the okra in the microwave.).
8. Transfer to serving dishes, and bon appetit!.
9. I started a Facebook page. http://www.facebook.com/kotomi.no.kitchen.
10. And also have it posted on my blog♩ http://ameblo.jp/kotomi28/.

The surprisingly wet summer weather we've been having lately inspired me to cook up a bright, warming curry using lovely summer produce. On my return home, all I wanted to do was continue to eat like this, putting some of the recipes and flavours I'd discovered there to good use. They use both raw and roasted curry blends in Sri Lanka, but I really love the depth that roasting the spices adds to the curries, so this is the blend I've made. Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season's bounty. I forgot the shredded coconut at the end, but can't wait to try it.