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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, light and tasty restaurant-style curry with summer vegetables. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Light and Tasty Restaurant-Style Curry with Summer Vegetables is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something that I’ve loved my entire life.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook light and tasty restaurant-style curry with summer vegetables using 24 ingredients and 12 steps. Here is how you can achieve it.

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

Place potatoes into a large pot or dutch oven and cover with well-salted water. Once cooked, drain the potatoes and set them aside. Make a comforting veggie curry for dinner, like a dhal or dopiaza. Use storecupboard ingredients including lentils and chickpeas, fresh veg such as aubergine and cauliflower, or paneer cheese.

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.

Make a comforting veggie curry for dinner, like a dhal or dopiaza. Use storecupboard ingredients including lentils and chickpeas, fresh veg such as aubergine and cauliflower, or paneer cheese. Restaurant Style Mixed Vegetable Curry Mix veg curry is made by cooking a mixture of vegetables together in a traditional Indian onion-tomato gravy. This is the best curry during the summer season when you feel like eating something light and refreshing to be served along with steamed rice. And with plenty of vegetables and proteins like chicken and ground beef, you'll have a balanced meal in no time.

So that is going to wrap this up with this exceptional food light and tasty restaurant-style curry with summer vegetables recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!