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

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We hope you got insight from reading it, now let’s go back to light and tasty restaurant-style curry with summer vegetables recipe. To make light and tasty restaurant-style curry with summer vegetables you need 24 ingredients and 12 steps. Here is how you do that.

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