Summer Veggie Curry

• 2 Onions
• 1 Eggplant
• 1 Zucchini
• 1 Carrot
• 1 Red or yellow bell pepper
• 200 grams Pork, thinly cut, (or cut of your choice)
• 4 servings' worth Store-bought roux
• 1 Bay leaf
• 600 ml Water
• 1 tbsp Ketchup
• 1/2 tbsp Japanese Worcestershire-style sauce
• 1 tsp Tumeric (optional)
• 1 Oil

1. Thinly slice the onion.
2. Chop the eggplant, zucchini, and carrot into 5 mm rounds.
3. Cut the bell pepper into 3 cm squares.
4. Heat oil in a frying pan, saute the onions on high heat, then reduce to low once they become translucent.
5. Cook until they reduce in size to about 1/3.
6. Transfer the onions to a pot, and wipe the frying pan with a paper towel.
7. Brown pork in oil.
8. Add turmeric to taste.
9. Transfer the pork to the pot.
10. Add more oil to the frying pan, and evenly saute the eggplant, zucchini, carrots, and bell peppers until they are done.
11. Put the vegetables in the pot, add water, and simmer for about 10 minutes.
12. Skim off scum that may rise to the surface, turn off the heat, add the roux, then simmer again for about 10 more minutes.
13. It's ready to serve!
14. Serve it on rice, or dip pita bread in it!

onions, eggplant, zucchini, carrot, red, pork, worth store, bay leaf, water, ketchup, sauce, tumeric, oil

Taken from cookpad.com/us/recipes/152536-summer-veggie-curry (may not work)