Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, easy summer veggie keema curry with lots of eggplant. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Easy Summer Veggie Keema Curry with Lots of Eggplant is something that I have loved my entire life. They’re fine and they look wonderful.

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To begin with this particular recipe, we have to 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.

The ingredients needed to make Easy Summer Veggie Keema Curry with Lots of Eggplant:

1. Take 240 grams Ground meat
2. Prepare 1 Onions (finely chopped)
3. Take 4 cm piece Carrot (finely chopped)
4. Prepare 4 Eggplant (slim Japanese type)
5. Prepare 1 large Tomato
6. Take 1 1/2 2 tablespoons Curry powder
7. Get 1 clove Garlic (finely chopped)
8. Make ready 1 dash Ginger (finely chopped)
9. Prepare 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
10. Get 1 tsp ●Oyster sauce
11. Make ready 1 tbsp ●Consomme stock granules
12. Make ready 100 ml ●Water
13. Get 2 cubes Japanese curry roux
14. Make ready 1 dash Salt and pepper
15. Make ready 2 tbsp Olive oil

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Steps to make Easy Summer Veggie Keema Curry with Lots of Eggplant:

1. Bring the curry roux to room temperature and finely chop it.
2. 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.
3. 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.
4. 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.
5. Simmer until the vegetables soften and the amount of liquid is reduced.
6. 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.
7. 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.
8. It's delicious topped with a sunny-side-up egg or a soft poached egg.
9. I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.

It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. Easy Summer Veggie Keema Curry with Lots of Eggplant is something that I have loved my entire life. They're fine and they look fantastic. To get started with this recipe, we have to.

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