Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, easy summer veggie keema curry with lots of eggplant. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Easy Summer Veggie Keema Curry with Lots of Eggplant is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have easy summer veggie keema curry with lots of eggplant using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
- Get 240 grams Ground meat
- Prepare 1 Onions (finely chopped)
- Get 4 cm piece Carrot (finely chopped)
- Prepare 4 Eggplant (slim Japanese type)
- Get 1 large Tomato
- Get 1 1/2 2 tablespoons Curry powder
- Get 1 clove Garlic (finely chopped)
- Get 1 dash Ginger (finely chopped)
- Take 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
- Get 1 tsp ●Oyster sauce
- Make ready 1 tbsp ●Consomme stock granules
- Prepare 100 ml ●Water
- Make ready 2 cubes Japanese curry roux
- Prepare 1 dash Salt and pepper
- Make ready 2 tbsp Olive oil
Steps to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
- Bring the curry roux to room temperature and finely chop it.
- Add the garlic, ginger and oil to a frying pan and heat over low heat. When fragrant, add the onion, carrot, and ground meat and stir fry over medium heat.
- Add the eggplant (cut into cubes) and stir fry until the eggplant is coated with the oil. Add the curry powder and continue to stir fry.
- Remove the stems from the tomato and cut into cubes (don't remove the skin). Add to the pan and mix, stir frying. Add salt and pepper and the ● ingredients and simmer over low heat.
- Simmer until the vegetables soften and the amount of liquid is reduced.
- Turn off the heat for a moment and sprinkle in the curry roux. Mix with a wooden spoon to dissolve the roux, and then simmer for a few minutes, being careful not to let it burn.
- Taste and adjust the seasoning with salt and ketchup. All done. Transfer to a dish and drizzle on some half and half, if you like. Top with parsley.
- It's delicious topped with a sunny-side-up egg or a soft poached egg.
- I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.
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