Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, easy summer veggie keema curry with lots of eggplant. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Easy Summer Veggie Keema Curry with Lots of Eggplant is something which I have loved my entire life.

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

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

1. Make ready 240 grams Ground meat
2. Get 1 Onions (finely chopped)
3. Make ready 4 cm piece Carrot (finely chopped)
4. Make ready 4 Eggplant (slim Japanese type)
5. Prepare 1 large Tomato
6. Take 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. Make ready 1 tsp ●Oyster sauce
11. Get 1 tbsp ●Consomme stock granules
12. Prepare 100 ml ●Water
13. Get 2 cubes Japanese curry roux
14. Take 1 dash Salt and pepper
15. Take 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 your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!