Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, easy summer veggie keema curry with lots of eggplant. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Farm Fresh Eggplant With Mutton Curry BBQ Brinjal Mutton Keema By Deshi Food Channel. Broccoli And Cauliflower With Mutton Recipe Amazing Vegetable Cooking Quick & Easy Healthy. Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma.
Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Easy Summer Veggie Keema Curry with Lots of Eggplant is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook easy summer veggie keema curry with lots of eggplant using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
- Get 240 grams Ground meat
- Prepare 1 Onions (finely chopped)
- Prepare 4 cm piece Carrot (finely chopped)
- Get 4 Eggplant (slim Japanese type)
- Take 1 large Tomato
- Get 1 1/2 2 tablespoons Curry powder
- Make ready 1 clove Garlic (finely chopped)
- Prepare 1 dash Ginger (finely chopped)
- Get 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
- Get 1 tsp ●Oyster sauce
- Prepare 1 tbsp ●Consomme stock granules
- Prepare 100 ml ●Water
- Take 2 cubes Japanese curry roux
- Prepare 1 dash Salt and pepper
- Make ready 2 tbsp Olive oil
Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (or both). This is my new favorite way to use eggplant- I love the combination of veggies. Try our easy to follow jamie's gnarly chicken tikka kebabs recipe. Absolutely delicious with the best ingredients from Woolworths.
Steps 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;.
Quick and easy Pumpkin Dinner Rolls are egg free and filled with pumpkin spice flavor. When making a curry I usually add coconut milk, chicken/veggie broth (a small amount), peanut butter or whole peanuts and a bit of cornstarch (to thicken Pro: If you cut off a tiny corner of the inner plastic pouch it is very easy to squeeze out the paste into your measuring spoon while preserving freshness. One eggplant recipe is simply not enough. In truth, I don't often know what to do with eggplant. Back in the day when I had a CSA, I would get several eggplants a week and This dish combines the flavors of fresh garlic and ginger with curry powder, cumin, and turmeric for an Indian-inspired sauce that the.
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