Easiest Way to Make Yummy Easy Summer Veggie Keema Curry with Lots of Eggplant

Easy Summer Veggie Keema Curry with Lots of Eggplant.

Easy Summer Veggie Keema Curry with Lots of Eggplant most diverse and own ideal taste that unique. Few types of Easy Summer Veggie Keema Curry with Lots of Eggplant recipes are also adequate simple to process and dont pick up lengthy. Even though not everybody likes Easy Summer Veggie Keema Curry with Lots of Eggplant food, nowadays some people are got attached and like the sundry Easy Summer Veggie Keema Curry with Lots of Eggplant foods on hand. This can be visible of the number of restaurants that provide Easy Summer Veggie Keema Curry with Lots of Eggplant as one of the dish. You can have Easy Summer Veggie Keema Curry with Lots of Eggplant using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Easy Summer Veggie Keema Curry with Lots of Eggplant

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

Easy Summer Veggie Keema Curry with Lots of Eggplant instructions

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;..

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