Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, light and tasty restaurant-style curry with summer vegetables. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Light and Tasty Restaurant-Style Curry with Summer Vegetables is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have light and tasty restaurant-style curry with summer vegetables using 24 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:
- Prepare 100 grams Beef mince
- Take 1 Onion
- Take 1 Carrot
- Make ready 2 Japanese eggplant
- Make ready 1 Tomato
- Make ready 1 Zucchini
- Take 2 Potatoes
- Make ready 1/8 Squash (Japanese pumpkin)
- Prepare 2 small Green bell pepper
- Get 1/2 Paprika
- Take 1 clove Garlic
- Make ready 1 small piece Ginger
- Make ready 1 tsp ★ Curry powder
- Make ready 1 ★ Nutmeg
- Make ready 1 tbsp White wine
- Get 1 ☆ Bay leaf
- Take 2 ☆ Consomme cubes
- Get 7/8 of the packet Curry roux (big packet: 200 g)
- Make ready 2 tbsp ● Ketchup
- Make ready 2 tsp ● Soy sauce
- Prepare 1 tbsp ● Worcestershire sauce
- Make ready 1 ●Salt and pepper
- Make ready 1 tbsp Olive oil
- Make ready 8 cup Water
Steps to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:
- Slice the eggplant and zucchini into 5mm-widths. If the rounds are on the larger side, cut them in half. Soak the eggplant in water to remove their bitterness.
- Cut the other vegetables smaller or thinner than in your usual curry dishes.
- Soak the potato in water to avoid breaking up while simmering.
- Peel the tomato and cut roughly. Chop the ginger and garlic finely.
- Fry the ginger and garlic in olive oil and after the aroma is released add the ★ ingredients. Add the mince and fry. After the mince is fried, add the white wine.
- Add the carrot. Evaporate the alcohol content of white wine and fry the carrot at the same time. After frying for one minute, add in the squash and potato and fry.
- After the root vegetables are almost cooked through, add the eggplant. After it softens up, add all the vegetables except the tomato. Fry quickly.
- Cover the ingredients with water and add the ☆ ingredients. Simmer and remove any scum that floats to the top while simmering.
- After the vegetables are almost cooked through, add the tomato. After bringing to a boil turn off the heat. Add the curry roux.
- After the curry roux is dissolved, simmer for a while over a low heat. After the curry thickens up, add the ● ingredients to taste.
- All done! I put some boiled eggs on the side. It's quite runny so it might be better to put rice on the curry sauce or in different dishes.
- These are my favorite curry roux packets, called S & B Fond de Veau Dinner Curry. I mix two levels of spiciness. You can create restaurant-quality dishes with them.
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