Super Tasty Summer Curry with Canned Tomatoes

• 50 grams Bacon
• 2 Onions
• 1 Carrot
• 4 Aubergines - small Japanese type
• 1 pack King oyster mushrooms
• 1 pack Okra
• 1 pack Shishito peppers
• 1 packet Store-bought curry roux
• 1 can Canned tomatoes (whole tomatoes)
• 1 Soup stock cubes
• 1 clove Garlic (grated)
• 1 tbsp Mentsuyu (3x concentrate)
• 2 tbsp Oil
• 1 tbsp Olive oil
• 1 amount of water according to the instructions on the roux packet Water

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

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Taken from cookpad.com/us/recipes/168995-super-tasty-summer-curry-with-canned-tomatoes (may not work)