Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, easy summer veggie keema curry with lots of eggplant. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Easy Summer Veggie Keema Curry with Lots of Eggplant is something that I have loved my entire life.
A delicious quick and easy Keema recipe. This minced lamb dish is perfect for midweek meals. The answers I got there made me laugh a lot, it turned out I'm definitely not alone.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 240 grams Ground meat
- Make ready 1 Onions (finely chopped)
- Make ready 4 cm piece Carrot (finely chopped)
- Take 4 Eggplant (slim Japanese type)
- Prepare 1 large Tomato
- Take 1 1/2 2 tablespoons Curry powder
- Prepare 1 clove Garlic (finely chopped)
- Make ready 1 dash Ginger (finely chopped)
- Get 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
- Get 1 tsp ●Oyster sauce
- Get 1 tbsp ●Consomme stock granules
- Get 100 ml ●Water
- Prepare 2 cubes Japanese curry roux
- Make ready 1 dash Salt and pepper
- Make ready 2 tbsp Olive oil
Often served with pitta breads, pilau rice or homemade bombay potatoes, which are easy to make yourself. For a complete one pot recipe, add. LOL - but totally have always LOVED me some eggplant. Oh my gosh, baked in foil with lots of garlic and tomatoes and olive oil and onions?!?!
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;.
An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with My husband has cancer and we eat extra clean and buy all organic ingredients. This vegan curry has lots of cancer-fighting ingredients like turmeric. This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry.
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