カレー（夏野菜カレー）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Put (A) in a bowl and mix.

Chop the onion and ginger.
Peel the garlic cloves, cut in half, remove the sprouts and chop.
Cut off the stem of the eggplant, cut it in half, and soak it in a bowl filled with water (not listed) for 5-10 minutes.
Sprinkle the okra with salt (for scraping), roll it on a cutting board and wash it with water.
Wipe off the water, cut off the calyx and scrape off the calyx.
Cut the paprika and pumpkin into bite-sized pieces.

Add water (not listed) to a pot and bring to a boil.
Add salt (for boiled eggs) and eggs and boil for 8 minutes.
Turn off the heat, put the eggs in ice water (not listed) and let cool for about 10 minutes.

フライパンにバター、生姜、ニンニクを加えて中火で炒める。
香りが出たら1を加え、フライパンに広げて焼き色をつける。
裏返し、玉ねぎを加えて炒める。

When the onions from Step 4 are about 80% cooked, add the canned tomatoes.
Mix while mashing the tomatoes, and simmer over medium heat for about 1 minute.
Add water and bring to a boil while stirring.
Add sugar, mix, bring to a boil again, then reduce heat and simmer for 5 minutes.
Add curry roux and dissolve while stirring.
Add Worcestershire sauce and ketchup, mix, and bring to a boil over low to medium heat.

Put salad oil in another frying pan and heat it over medium heat.
Add the okra and pumpkin, fry for 1 minute and 30 seconds, and remove the okra.
Flip the pumpkin over and fry for 2-3 minutes and remove.
Add the paprika and fry for a minute or so and remove.
Place the eggplant skin side down, fry for 30 seconds, turn over, and remove when cooked.

3の皮を剥く。
3に糸を巻き付けて引っ張り半分に切る。

Place rice on a plate and add 5.
Add eggplant, pumpkin, paprika, okra and boiled egg.
Sprinkle parsley over the rice to finish.