How to Cook Tasty Easy Summer Veggie Keema Curry with Lots of Eggplant

Easy Summer Veggie Keema Curry with Lots of Eggplant. 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. Add the eggplant (cut into cubes) and stir fry until the eggplant is coated with the oil.

If you caramelize the onions before cooking the ground meat, it will turn. See recipes for Saucy Tomato Beef Keema (non-curry) - Mince too. Stir fry vegetables and meat first, add broth/water and curry powder, and simmer till ingredients are tender. 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. It's 4 of Eggplant (slim Japanese type).
5. It's 1 large of Tomato.
6. You need 1 1/2 of 2 tablespoons Curry powder.
7. It's 1 clove of Garlic (finely chopped).
8. Prepare 1 dash of Ginger (finely chopped).
9. It's 2 tbsp of each ●Japanese Worcestershire-style sauce, ketchup.
10. It's 1 tsp of ●Oyster sauce.
11. Prepare 1 tbsp of ●Consomme stock granules.
12. Prepare 100 ml of ●Water.
13. You need 2 of cubes Japanese curry roux.
14. It's 1 dash of Salt and pepper.
15. Prepare 2 tbsp of Olive oil.

Add Japanese curry roux and simmer for a few minutes. Toss eggplant with grapeseed oil, crushed garlic, and salt and spread on baking sheet. Heat coconut oil in a large skillet over medium heat. Remove eggplant from oven and add to skillet.

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;..

Warm the oil in a medium skillet/frying pan over a medium heat. Add the cinnamon stick and cardamon and let them sizzle a couple minutes. Stir in the garlic and ginger, cook a minute, then add the dried spices (coriander, turmeric, chili, cinnamon and cloves). An easy and quick weeknight meal that can be paired with rice or roti. If you want an easy, quick meal with minced meat that ticks all the right boxes look no further.