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Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, light and tasty restaurant-style curry with summer vegetables. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Light and Tasty Restaurant-Style Curry with Summer Vegetables is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have light and tasty restaurant-style curry with summer vegetables using 24 ingredients and 12 steps. Here is how you cook it.

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

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

So that’s going to wrap it up for this special food light and tasty restaurant-style curry with summer vegetables recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!