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So that you might be making ready Light and Tasty Restaurant-Style Curry with Summer Vegetables recipes for your loved ones however this tips may be useful.
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You already are certain that you have to have a fit and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already understand that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Still, are you aware that there are a number of foods that have been discovered to help you improve the health of your heart? If you are interested to know which foods to eat to improve your heart health, keep on reading.

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We hope you got benefit from reading it, now let’s go back to light and tasty restaurant-style curry with summer vegetables recipe. To make light and tasty restaurant-style curry with summer vegetables you need 24 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:

1. Use 100 grams Beef mince
2. Take 1 Onion
3. Provide 1 Carrot
4. Use 2 Japanese eggplant
5. You need 1 Tomato
6. You need 1 Zucchini
7. Prepare 2 Potatoes
8. Get 1/8 Squash (Japanese pumpkin)
9. Use 2 small Green bell pepper
10. Prepare 1/2 Paprika
11. Use 1 clove Garlic
12. Provide 1 small piece Ginger
13. You need 1 tsp ★ Curry powder
14. Use 1 ★ Nutmeg
15. You need 1 tbsp White wine
16. Provide 1 ☆ Bay leaf
17. Take 2 ☆ Consomme cubes
18. Provide 7/8 of the packet Curry roux (big packet: 200 g)
19. Prepare 2 tbsp ● Ketchup
20. Take 2 tsp ● Soy sauce
21. Get 1 tbsp ● Worcestershire sauce
22. Take 1 ●Salt and pepper
23. Use 1 tbsp Olive oil
24. You need 8 cup Water

Steps to make Light and Tasty Restaurant-Style Curry with Summer Vegetables:

1. Slice the eggplant and zucchini into 5mm-widths. If the rounds are on the larger side, cut them in half. Soak the eggplant in water to remove their bitterness.
2. Cut the other vegetables smaller or thinner than in your usual curry dishes.
3. Soak the potato in water to avoid breaking up while simmering.
4. Peel the tomato and cut roughly. Chop the ginger and garlic finely.
5. Fry the ginger and garlic in olive oil and after the aroma is released add the ★ ingredients. Add the mince and fry. After the mince is fried, add the white wine.
6. Add the carrot. Evaporate the alcohol content of white wine and fry the carrot at the same time. After frying for one minute, add in the squash and potato and fry.
7. After the root vegetables are almost cooked through, add the eggplant. After it softens up, add all the vegetables except the tomato. Fry quickly.
8. Cover the ingredients with water and add the ☆ ingredients. Simmer and remove any scum that floats to the top while simmering.
9. After the vegetables are almost cooked through, add the tomato. After bringing to a boil turn off the heat. Add the curry roux.
10. After the curry roux is dissolved, simmer for a while over a low heat. After the curry thickens up, add the ● ingredients to taste.
11. All done! I put some boiled eggs on the side. It's quite runny so it might be better to put rice on the curry sauce or in different dishes.
12. These are my favorite curry roux packets, called S & B Fond de Veau Dinner Curry. I mix two levels of spiciness. You can create restaurant-quality dishes with them.

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