How to Prepare Favorite Easy Summer Veggie Keema Curry with Lots of Eggplant
Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Homemade 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 bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Easy Summer Veggie Keema Curry with Lots of Eggplant, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy Summer Veggie Keema Curry with Lots of Eggplant delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Easy Summer Veggie Keema Curry with Lots of Eggplant is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started 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.
I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy. If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..
Ingredients and spices that need to be Get to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
- 240 grams Ground meat
- 1 Onions (finely chopped)
- 4 cm piece Carrot (finely chopped)
- 4 Eggplant (slim Japanese type)
- 1 large Tomato
- 1 1/2 2 tablespoons Curry powder
- 1 clove Garlic (finely chopped)
- 1 dash Ginger (finely chopped)
- 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
- 1 tsp ●Oyster sauce
- 1 tbsp ●Consomme stock granules
- 100 ml ●Water
- 2 cubes Japanese curry roux
- 1 dash Salt and pepper
- 2 tbsp Olive oil
Instructions to make 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;.
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