Easy Summer Veggie Keema Curry with Lots of Eggplant
Easy Summer Veggie Keema Curry with Lots of Eggplant

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, easy summer veggie keema curry with lots of eggplant. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Easy Summer Veggie Keema Curry with Lots of Eggplant is something which I’ve loved my entire life. They’re nice and they look wonderful.

Farm Fresh Eggplant With Mutton Curry BBQ Brinjal Mutton Keema By Deshi Food Channel. Broccoli And Cauliflower With Mutton Recipe Amazing Vegetable Cooking Quick & Easy Healthy. HELLO EVERYONE Today i am going to show you how to make keema curry at home. this method is very simple and easy way to make in short time.

To begin with this particular recipe, we must first 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 cook it.

The ingredients needed to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
  1. Take 240 grams Ground meat
  2. Take 1 Onions (finely chopped)
  3. Take 4 cm piece Carrot (finely chopped)
  4. Take 4 Eggplant (slim Japanese type)
  5. Prepare 1 large Tomato
  6. Make ready 1 1/2 2 tablespoons Curry powder
  7. Take 1 clove Garlic (finely chopped)
  8. Make ready 1 dash Ginger (finely chopped)
  9. Make ready 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
  10. Make ready 1 tsp ●Oyster sauce
  11. Get 1 tbsp ●Consomme stock granules
  12. Make ready 100 ml ●Water
  13. Prepare 2 cubes Japanese curry roux
  14. Prepare 1 dash Salt and pepper
  15. Make ready 2 tbsp Olive oil

For starters, curry needs to be packed with veggies. One of my favorite additions is Eggplant - I love the way it's spongy nature sops up all. Vegetable chickpea curry recipe is curry that you can use to clean out your fridge the next time you Eggplant/ Aubergine is marinated in a spice blend of Tikka Masala and cooked in a creamy tomato Instant Pot Chicken Korma. Chicken marinated in yogurt and spices, then cooked with lots of onions.

Instructions to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
  1. Bring the curry roux to room temperature and finely chop it.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer until the vegetables soften and the amount of liquid is reduced.
  6. 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.
  7. 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.
  8. It's delicious topped with a sunny-side-up egg or a soft poached egg.
  9. I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.

Curry with Chickpeas & Chunky Veggies. Pork & Mushroom Curry with Japanese Broth. We developed curry recipes from scratch that goes best with our moist and flavorful brown rice, Nekase-Genmai. Brown rice + curry is a balanced meal, full of nutrition. This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper, from BBC Good Food.

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