Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, light and tasty restaurant-style curry with summer vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look 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’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:

1. Take Beef mince
2. Prepare Onion
3. Get Carrot
4. Take Japanese eggplant
5. Prepare Tomato
6. Make ready Zucchini
7. Make ready Potatoes
8. Make ready Squash (Japanese pumpkin)
9. Prepare Green bell pepper
10. Prepare Paprika
11. Get Garlic
12. Get piece Ginger
13. Prepare ★ Curry powder
14. Get ★ Nutmeg
15. Get White wine
16. Prepare ☆ Bay leaf
17. Take ☆ Consomme cubes
18. Take of the packet Curry roux (big packet: 200 g)
19. Get ● Ketchup
20. Make ready ● Soy sauce
21. Take ● Worcestershire sauce
22. Prepare ●Salt and pepper
23. Prepare Olive oil
24. Prepare Water

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.

So that is going to wrap this up for this special food light and tasty restaurant-style curry with summer vegetables recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!