Recipe of Jamie Oliver Super Tasty Summer Curry with Canned Tomatoes

Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, super tasty summer curry with canned tomatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Super Tasty Summer Curry with Canned Tomatoes is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Super Tasty Summer Curry with Canned Tomatoes is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook super tasty summer curry with canned tomatoes using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Super Tasty Summer Curry with Canned Tomatoes:

1. Take 50 grams Bacon
2. Take 2 Onions
3. Prepare 1 Carrot
4. Prepare 4 Aubergines - small Japanese type
5. Take 1 pack King oyster mushrooms
6. Get 1 pack Okra
7. Take 1 pack Shishito peppers
8. Prepare 1 packet Store-bought curry roux
9. Take 1 can Canned tomatoes (whole tomatoes)
10. Get 1 Soup stock cubes
11. Get 1 clove Garlic (grated)
12. Prepare 1 tbsp Mentsuyu (3x concentrate)
13. Get 2 tbsp Oil
14. Prepare 1 tbsp Olive oil
15. Make ready 1 amount of water according to the instructions on the roux packet Water

Instructions to make Super Tasty Summer Curry with Canned Tomatoes:

1. Mince the onions. Cut the aubergines into 4 even pieces, the bacon into 3 cm strips and the other vegetables into bite sizes.
2. Heat oil in a frying pan, add garlic and onions and sauté until translucent. Then, add bacon and vegetables except shishito peppers and stir fry well. Transfer to a large pot.
3. Heat olive oil in the frying pan and stir fry the shishito peppers.
4. Add vegetables, water, the canned tomatoes and soup stock cube to a large pot and simmer. When the ingredients are tender, add curry roux and dissolve. Pour the mentsuyu to finish.
5. Mound the rice on a plate, pour the curry over and top with the sautéed shishito peppers.

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