I want to eat it in summer✨
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Today is the perfect summer vegetable curry for this season 🍛
If you eat it at a restaurant, it's usually topped with fried vegetables ☝️ But if you make it at home, it's hot and you have to prepare frying oil, so it's quite difficult, so this time it's a type of curry that you put in as an ingredient ✨ It's very easy to use because it uses a commercial roux, but the taste of pork belly fat is added, so I think you can eat it even in the summer when your appetite 🔥
"Summer Vegetable Curry with Pork Belly"
🔖 (5-6 servings)
☑ ︎ Pork belly 200g
☑ ︎ 1 onion
☑ ︎ 1 tomato
☑ ︎ 1 / 2 paprika
☑ 1 / 2 zucchini
☑ ︎ 2 eggplants
☑ 5-6 green beans
☑ Salad oil table spoon 3
☑ ︎ Ginger tube 3cm
☑ ︎ Garlic tube 3cm
☑ a pinch of salt
☑ ︎ Water 750cc
☑ ︎ 1 consomme (5g)
(1 teaspoon for granular type)
◉ 1 / 2 pack of curry roux (100g)
◉ Worcestershire sauce tablespoon 1
◉ ketchup tablespoon 1
Appropriate amount of rice
(If you have some fried onions)
🍳.
Chop the onion. Cut the tomatoes into small pieces. Cut paprika, eggplant, and zucchini into small pieces. Wet the surface of the green beans, wrap them in plastic wrap, and heat them in the microwave for 600W for 1 minute. Soak in water and cut into 3 equal parts. Cut the ribs into about 5 to 6 cm.
Heat the vegetable oil in a frying pan and add the eggplant and zucchini. First, coat the whole with the oil. Take it out once after browning it over high heat.
Put the ginger and garlic in the same frying pan, add the onion and salt, and fry slowly over medium heat for about 5 minutes until tender.
After frying, leave a space and put the ribs there. Fry until the color changes.
Add paprika and tomatoes and stir-fry for about 1 minute, then add the eggplant, zucchini, water and consommé and simmer over medium heat for about 5 minutes.
Add the seasoning and simmer over low heat for about 5 minutes to avoid burning.
💡 this is the point 💡
◎ By frying the eggplant and zucchini in advance, the texture and color will be beautiful! Since it is fried immediately, this time the eggplant is not removed!
◎ As for the curry roux, you can use whatever you like according to the spiciness ✨ However, there is a difference in concentration depending on the item, so please adjust it with the amount of water 😄
If you don't have Worcestershire sauce, you can substitute soy sauce ☝️
◎ Fried onions are ready-made products, but they are sold at supermarkets and are cheap, and just putting them on will bring you closer to the taste of the store, so please try it ✨
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Thank you for reading to the end 🫶
Made by the husband of a former cafe chef
Delicious food for children 👨🍳
Even if you are not good at cooking 💡
I want to increase delicious ❣️ for my family and children ✨
Comments and DMs are welcome ✍️
Ask me anything you don't understand ‼️
# couple # easy # recipe Side dishes Side dish recipe # curry# summer # curry # vegetable
このカレー、夏の「夜ご飯どうしよう…」って日に本当に便利でした。豚バラ薄切り×夏野菜は、手軽なのに満足感が出やすい組み合わせ。私はお店みたいに素揚げトッピングに憧れるんですが、暑い日に揚げ物はハードル高め…。なので“最初に焼いてから煮る”やり方がちょうどよかったです。 ズッキーニが「生のまま食べて大丈夫？」と不安な人もいると思いますが、このレシピはしっかり加熱するので安心。ポイントは、ズッキーニとなすを入れたら最初に油を全体に絡めてから強火で焼き色をつけること。ここで香ばしさが出るし、煮込んだ時に野菜が水っぽくなりにくい印象でした（ズッキーニは火が通りやすいので、焼きすぎ注意でOK）。 「変わったカレーの具」を試したい時は、ベースはこのままで具材を少し足すのがおすすめ。うちで好評だったのは、 ・コーン（甘みが出て子どもウケ◎） ・きのこ（しめじ/舞茸で旨みUP） ・ひよこ豆や大豆（水煮で時短、食感も楽しい） の3つ。入れすぎるとルーが足りなくなるので、どれか1つ追加くらいがバランスよかったです。 もう一つの時短は、いんげんの下ごしらえ。表面を濡らしてラップ→レンジ600Wで1分、冷水にさらして色止めしてから最後に加えると、食感と緑がきれいに残りました。写真の「レンジで600W1分」「弱火で5分煮込む」って工程、地味に失敗しにくくて助かります。 味の調整は、子どもがいる日は甘口ルー＋ウスター（なければ醤油）＋ケチャップでコクを足すと食べやすいです。逆に大人向けにしたい時は、仕上げにブラックペッパーやカレー粉をほんの少し足すと“お店感”が出ました。最後にフライドオニオンをかけると一気にごちそうっぽくなるので、家にある人はぜひ。
