//]]> Easiest Way to Prepare Quick Light and Tasty Restaurant-Style Curry with Summer Vegetables | All Time Recipes

18/10/2020 10:15

Easiest Way to Prepare Quick Light and Tasty Restaurant-Style Curry with Summer Vegetables

by Tom Meyer

Light and Tasty Restaurant-Style Curry with Summer Vegetables
Light and Tasty Restaurant-Style Curry with Summer Vegetables

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, light and tasty restaurant-style curry with summer vegetables. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Light and Tasty Restaurant-Style Curry with Summer Vegetables is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something which I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook light and tasty restaurant-style curry with summer vegetables using 24 ingredients and 12 steps. Here is how you can achieve it.

 

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The ingredients needed to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:
  1. Make ready 100 grams Beef mince
  2. Make ready 1 Onion
  3. Make ready 1 Carrot
  4. Prepare 2 Japanese eggplant
  5. Take 1 Tomato
  6. Get 1 Zucchini
  7. Prepare 2 Potatoes
  8. Make ready 1/8 Squash (Japanese pumpkin)
  9. Make ready 2 small Green bell pepper
  10. Prepare 1/2 Paprika
  11. Prepare 1 clove Garlic
  12. Make ready 1 small piece Ginger
  13. Get 1 tsp ★ Curry powder
  14. Get 1 ★ Nutmeg
  15. Make ready 1 tbsp White wine
  16. Make ready 1 ☆ Bay leaf
  17. Prepare 2 ☆ Consomme cubes
  18. Prepare 7/8 of the packet Curry roux (big packet: 200 g)
  19. Prepare 2 tbsp ● Ketchup
  20. Prepare 2 tsp ● Soy sauce
  21. Make ready 1 tbsp ● Worcestershire sauce
  22. Prepare 1 ●Salt and pepper
  23. Get 1 tbsp Olive oil
  24. Prepare 8 cup Water


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Steps to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:
  1. 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.
  2. Cut the other vegetables smaller or thinner than in your usual curry dishes.
  3. Soak the potato in water to avoid breaking up while simmering.
  4. Peel the tomato and cut roughly. Chop the ginger and garlic finely.
  5. 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.
  6. 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.
  7. After the root vegetables are almost cooked through, add the eggplant. After it softens up, add all the vegetables except the tomato. Fry quickly.
  8. Cover the ingredients with water and add the ☆ ingredients. Simmer and remove any scum that floats to the top while simmering.
  9. After the vegetables are almost cooked through, add the tomato. After bringing to a boil turn off the heat. Add the curry roux.
  10. After the curry roux is dissolved, simmer for a while over a low heat. After the curry thickens up, add the ● ingredients to taste.
  11. 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.
  12. 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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