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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, light and tasty restaurant-style curry with summer vegetables. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Light and Tasty Restaurant-Style Curry with Summer Vegetables is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something which I have loved my entire life. They’re fine and they look wonderful.

Light and Tasty Restaurant-Style Curry with Summer Vegetables: Tastes very similar to the Curry Rice I had next door to Waseda! Simmer those veggies down nice and tendery. Can probably even add more beef if preferred. Season to taste with salt or more fish sauce or curry paste for extra flavor and spice, if desired.

To get started with this recipe, we have to 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 cook that.

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

Southern Style Curry with High Content of Spices, Stewed Beef with Potatoes, Carrots, Onions Bean Stew (Tasty and Healthy)*. White Bean Stew with Coconut Milk Ground Pork, Fresh Shallot The two of us were both satisfied with our meals. Use the remainder for soups and Thai-style curries. Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk.

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.

Use the remainder for soups and Thai-style curries. Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk. HS: You can use a store-bought green curry paste here, or make your own. I'll include a recipe for green curry paste I I've been eating quite a few curries this summer. I love how light and refreshing this one sounds with all those vibrant vegetables.

So that’s going to wrap it up with this special food light and tasty restaurant-style curry with summer vegetables recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!