Light and Tasty Restaurant-Style Curry with Summer Vegetables
Light and Tasty Restaurant-Style Curry with Summer Vegetables

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, light and tasty restaurant-style curry with summer vegetables. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Low Prices on East End Curry Sauce. Free UK Delivery on Eligible Orders Great recipe for Light and Tasty Restaurant-Style Curry with Summer Vegetables. I wanted to recreate a similar summer vegetable curry dish I had in a restaurant.

Light and Tasty Restaurant-Style Curry with Summer Vegetables is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Light and Tasty Restaurant-Style Curry with Summer Vegetables is something which I have loved my entire life. They are fine and they look fantastic.

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

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

Vegan, gluten free, and the perfect use of summer vegetables. The Best Vegetarian Curry This weeknight curry is hearty, yet light, and makes delicious use of peak summer produce. Mixed Vegetable Curry is a delicious and healthy veg recipe which can be eaten with Indian breads like chapati,. Shallow fry them for a couple of minutes till they start to turn light golden-brown in color and get crisp on the edges.

Instructions 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.

Then add cauliflower florets and chopped french beans to the pan. Cook for a couple more minutes. Add Green Peas and chopped Capsicum. Rustle up a taste of summer with some of our favourite lighter, curry recipes from Shelina Permalloo, Meera Sodha, Mary Berry and BBC Good Food. Perfect for easy, summer entertaining, these incredible recipes are sure to go down a treat.

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