Summer Vegetable Curry, I Mean Loads of Veggies

Versatility is one of the goods for this vegetable curry recipe. You don't have to follow exactly what I used in the curry. I mean, if you can't find bamboo shoots, that's fine. Maybe go with squash or even artichoke instead. Or perhaps use other variety of eggplant, let it be the long kind or the round kind, it won't change the flavor as much.

Summer vegetable curry - 

Ingredients (should be enough for 5 to 6 portions)?

• 500 grams bamboo shoot
• 1 eggplant
• 1 zucchini
• 1 yellow bell pepper
• 1 onion
• 2 garlic cloves
• 500 grams ground pork
• 3 tablespoons olive oil
• 3 tablespoons Worcestershire sauce
• 1 1/2 tablespoons ketchup
• 4 tablespoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon fennel seeds
• 1 teaspoon salt
• 1 teaspoon black pepper
• Some quinoa basmati rice (or other rice grains)

How?

Destem and dice the eggplant. Peel and dice the bamboo shoot if using fresh ones. In the case of vacuum-packed already-prepped version, simply cut into cubes. Destem, remove the seeds, then dice the yellow bell pepper. Peel and dice the onion. Peel and chop the garlic cloves.

Drizzle 3 tablespoons of olive oil in a wok or a big pot and switch to medium low heat. Add in garlic along with fennel seeds. Stir-fry till aromatic but not burn the garlic.

Add in ground pork. This time you can turn up to medium heat. Stir-fry the pork till color changes, like whiter color. Add in onion along with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for couple more minutes.

Add in all cubed veggies and give it a quick stir-fry. Continue to cook for few more minutes, mostly depending on the texture preferred for the veggies.

Add in 4 tablespoons of curry powder,1 teaspoon of garam masala, 3 tablespoons of Worcestershire sauce, and 1 1/2 tablespoons of ketchup. Mix till blended. Continue to cook for 3 to 5 minutes.

Taste and adjust the seasonings if needed. I actually added few more sprinkles of salt. Once all set, scoop and serve over steamed rice.

Usually brown rice is the main grain diet in my household, but this time I think white rice can better compliment the complex aroma from the curry. So to boost up some nutritional value, I added quinoa to the basmati rice.

I know I did say versatility in the beginning of this post. However, try to stick with bamboo shoots whenever possible. Even after extended cooking time, the cubed bamboo shoots remain refreshing and crunchy, which I really enjoy, and I think you will too.

Other curry recipes:

• Kuku paka coconut chicken curry
• Curry flavored beehoon/rice vermicelli stir-fry 咖哩炒米粉
• Tomato curry and chorizo spaghettini 番茄咖哩義大利麵
• No butter needed curry spices roasted chicken legs