June issue Environment-friendly "Use-up Recipe"

First of all, eco-friendly behavior begins by selecting ingredients. The use of local vegetables not only allows you to eat fresh vegetables, but also reduces CO2 emissions from transportation. This time, we will use tomatoes from Yokohama and new onions.

Cut tomatoes, onions and pumpkins into pieces. If the pumpkin is heated in advance in a microwave before cutting, it will become softer and easier to cook (approximate: 600W per 100g of pumpkin for about 2 minutes). Eggplants are cut into half moons and soaked in water, and ginger and garlic are chopped (tubing type can be replaced). If you use home appliances, including microwave ovens, that have high energy-saving performance, not only saves electricity costs, but also is environmentally friendly, so please consider when replacing home appliances.

This time, I will also use the zucchini and maitake that were just left in the refrigerator.

Next, add oil in a pan, fry garlic and ginger over low heat, add onion and fry well.　

After that, put it on medium heat, add pork and fry.

After frying for a while, add water and cook.

When the ingredients are boiled, add tomatoes and eggplants. This time, I will also put zucchini and maitake mushrooms here.

Turn off the fire and add curry roux and pumpkins.

If you boil it again over low heat, it is complete!

When I actually tried it, fresh local vegetables were fresh and delicious, and the vegetables left in the refrigerator were curryed to make them easier to eat. It is refreshing with the sourness of tomatoes, and it can be made in a short time if pumpkins are heated in advance, so it is a dish that will help in the hot season in the future. The procedure is not difficult, so you can enjoy making it with your child. Curry goes well with a variety of vegetables, so adding used vegetables in the refrigerator can prevent food loss, and you can enjoy the remaining curry by remakeing curry udon or dria.

In addition to this summer vegetable curry, a number of unique recipes according to the season are introduced in "Marugoto seasonal vegetables-use-up recipes-" based on the concept of "Let's use up vegetables at home!" There is plenty of information on recipes, time-saving techniques, arrangement points, and how to preserve vegetables for each seasonal vegetable, so please take a look.
https://translate-en.city.yokohama.lg.jp/kurashi/sumai-kurashi/gomi-recycle/sakugen/tsukaikiri.html