Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, easy summer veggie keema curry with lots of eggplant. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Easy Summer Veggie Keema Curry with Lots of Eggplant is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have easy summer veggie keema curry with lots of eggplant using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Easy Summer Veggie Keema Curry with Lots of Eggplant:

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

Steps to make Easy Summer Veggie Keema Curry with Lots of Eggplant:

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;.

So that’s going to wrap it up with this special food easy summer veggie keema curry with lots of eggplant recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!