Easy Summer Veggie Keema Curry with Lots of Eggplant
Easy Summer Veggie Keema Curry with Lots of Eggplant

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, easy summer veggie keema curry with lots of eggplant. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Summer Veggie Keema Curry with Lots of Eggplant is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Easy Summer Veggie Keema Curry with Lots of Eggplant is something that I have loved my whole life. They are nice and they look fantastic.

Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. HELLO EVERYONE Today i am going to show you how to make keema curry at home. this method is very simple and easy way to make in short time. Tasty & Delicious Beef Keema Recipe. Beef Keema is a famous dish which can be enjoyed in every meal.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook easy summer veggie keema curry with lots of eggplant using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
  1. Take 240 grams Ground meat
  2. Take 1 Onions (finely chopped)
  3. Make ready 4 cm piece Carrot (finely chopped)
  4. Make ready 4 Eggplant (slim Japanese type)
  5. Take 1 large Tomato
  6. Make ready 1 1/2 2 tablespoons Curry powder
  7. Take 1 clove Garlic (finely chopped)
  8. Prepare 1 dash Ginger (finely chopped)
  9. Get 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
  10. Make ready 1 tsp ●Oyster sauce
  11. Get 1 tbsp ●Consomme stock granules
  12. Take 100 ml ●Water
  13. Prepare 2 cubes Japanese curry roux
  14. Prepare 1 dash Salt and pepper
  15. Get 2 tbsp Olive oil

With this quick and easy Keema curry recipe, you won't be tempted to reach for the takeaway menu. Serve with pitta or homemade pilau rice. Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma. This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal.

Steps to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
  1. Bring the curry roux to room temperature and finely chop it.
  2. Add the garlic, ginger and oil to a frying pan and heat over low heat. When fragrant, add the onion, carrot, and ground meat and stir fry over medium heat.
  3. Add the eggplant (cut into cubes) and stir fry until the eggplant is coated with the oil. Add the curry powder and continue to stir fry.
  4. Remove the stems from the tomato and cut into cubes (don't remove the skin). Add to the pan and mix, stir frying. Add salt and pepper and the ● ingredients and simmer over low heat.
  5. Simmer until the vegetables soften and the amount of liquid is reduced.
  6. Turn off the heat for a moment and sprinkle in the curry roux. Mix with a wooden spoon to dissolve the roux, and then simmer for a few minutes, being careful not to let it burn.
  7. Taste and adjust the seasoning with salt and ketchup. All done. Transfer to a dish and drizzle on some half and half, if you like. Top with parsley.
  8. It's delicious topped with a sunny-side-up egg or a soft poached egg.
  9. I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.

Keema curry is a traditional, spiced curry that blends flavours of cumin, cassia, cardamom and coriander to create a dish full of flavour and aroma. This Easy Eggplant Curry (Baingan Bharta) is the perfect way to turn your garden veggies into an unbelievably flavorful plant-based meal. With cubes of creamy eggplant studded with spices and caramelized aromatics, you'll want to save a bit of naan to sop up every last bit of curry. This curry uses lean beef mince and is lightly spiced- it makes a nutritious, hearty and iron-rich supper, from BBC Good Food. Also known as Keema or Queema, Kheema is a Urdu word for minced meat such as chicken, lamb, beef, etc.

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