Easy Summer Veggie Keema Curry With Lots Of Eggplant Recipe by cookpad.japan
Easy Summer Veggie Keema Curry with Lots of Eggplant Cooking 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;. 1 Bring the curry roux to room temperature and finely chop it. 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. 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. 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. 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. 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. 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. 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. 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;. 9 I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Parmesan Chicken Lo Mein Mike's Crispy Chicken Fingers Loaded Baked Potato Dip Sweet Corn and Avocado Salsa Chicken Parmesan Chicken Lo Mein Mike's Crispy Chicken Fingers Loaded Baked Potato Dip Sweet Corn and Avocado Salsa Chiffon Cake with Fresh Pineapple Ultimate Hamburger Easy Delicious Sweet Potato Treats Made at Home Homemade Naan (Using a Bread Maker) Easy Pizza Dough Pasta with Tofu, Natto, and Miso Cheese-Style Sauce Mike's Crispy Chicken Fingers Mustard Pork Chops Authentic Gateau du Chocolat Using Chocolate Cream Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet) Chiffon Cake with Fresh Pineapple Ultimate Hamburger Easy Delicious Sweet Potato Treats Made at Home Homemade Naan (Using a Bread Maker) Easy Pizza Dough Pasta with Tofu, Natto, and Miso Cheese-Style Sauce Mike's Crispy Chicken Fingers Mustard Pork Chops Authentic Gateau du Chocolat Using Chocolate Cream Non-Fried, Oven-Baked "Menchi Katsu" (Minced Meat Cutlet)