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

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, easy summer veggie keema curry with lots of eggplant. It is one of my favorites. For mine, I am going to 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 popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Easy Summer Veggie Keema Curry with Lots of Eggplant is something which I’ve loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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:
  1. Take Ground meat
  2. Make ready Onions (finely chopped)
  3. Make ready piece Carrot (finely chopped)
  4. Make ready Eggplant (slim Japanese type)
  5. Get Tomato
  6. Make ready 2 tablespoons Curry powder
  7. Make ready Garlic (finely chopped)
  8. Prepare Ginger (finely chopped)
  9. Make ready each ●Japanese Worcestershire-style sauce, ketchup
  10. Prepare ●Oyster sauce
  11. Prepare ●Consomme stock granules
  12. Make ready ●Water
  13. Take cubes Japanese curry roux
  14. Make ready Salt and pepper
  15. Make ready Olive oil
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;.

So that’s going to wrap it up for this exceptional food easy summer veggie keema curry with lots of eggplant recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!