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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 Choosing Fast Food That’s Fine For You.

Just about every single article you read about restoring your health or losing weight is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to that. But sometimes the last thing you want to do is make a whole meal for yourself and your family. Once in a while you need to pay a visit to the drive through while you are on your way home and complete the day. There is no reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is possible because an abundance of the popular fast food destinations are trying to make their menus better now. Here is how to eat healthfully when you reach the drive through.

Your drink needs to be water or juice or milk. Choosing a huge softdrink as your beverage gives hundreds of harmful calories to your meal. Usually a single helping of soft drinks should be eight ounces big. That portion may contain many spoonfuls of sugar along with at least a hundred calories. Most fast food fizzy drinks are a minimum of twenty ounces large. It is most often no less than 30 ounces. This shows that your drink alone will put a multitude of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices or plain water are more healthy options.

Standard logic tells us that one certain way to get healthy and lose fat is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good choices and visiting the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, letting someone else cook dinner is just what you require. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!

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 do it.

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