Recipe of Ultimate Light and Tasty Restaurant-Style Curry with Summer Vegetables

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We hope you got benefit from reading it, now lets go back to light and tasty restaurant-style curry with summer vegetables recipe. You can cook light and tasty restaurant-style curry with summer vegetables using 24 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Light and Tasty Restaurant-Style Curry with Summer Vegetables:

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