Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy summer veggie keema curry with lots of eggplant. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Easy Summer Veggie Keema Curry with Lots of Eggplant is something that I have loved my whole life.

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

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

1. Get 240 grams Ground meat
2. Prepare 1 Onions (finely chopped)
3. Get 4 cm piece Carrot (finely chopped)
4. Take 4 Eggplant (slim Japanese type)
5. Get 1 large Tomato
6. Prepare 1 1/2 2 tablespoons Curry powder
7. Make ready 1 clove Garlic (finely chopped)
8. Get 1 dash Ginger (finely chopped)
9. Make ready 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
10. Take 1 tsp ●Oyster sauce
11. Prepare 1 tbsp ●Consomme stock granules
12. Make ready 100 ml ●Water
13. Prepare 2 cubes Japanese curry roux
14. Take 1 dash Salt and pepper
15. Make ready 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 for this exceptional food easy summer veggie keema curry with lots of eggplant recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!