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

Before you jump to Light and Tasty Restaurant-Style Curry with Summer Vegetables recipe, you may want to read this short interesting healthy tips about Deciding on Wholesome Fast Food.

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Your beverage needs to be water or juice or milk. Choosing a large soda as your beverage gives hundreds of harmful calories to your meal. One helping of soda pop is eight ounces. That serving could contain numerous spoonfuls of sugar in addition to at least a hundred calories. A fast food soft drink is frequently a minimum of twenty ounces. Usually, however, they are 30 ounces. This is the reason why just ordering a soft drink will add cupfulls of sugar and thousands of empty calories to your diet. Water, fruit juice as well as milk, conversely, are far better choices.

Logic says that one of the best ways to stay balanced is to avoid the drive through and never eat fast food. Most of the time this is a good concept but if you make beneficial choices, there’s no reason you can’t visit your drive through once in a while. Sometimes the thing you need most is just to have someone else do the cooking. When you want wholesome menu items, you do not have to feel guilty about visiting the drive through.

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

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

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