Recipe of Homemade Light and Tasty Restaurant-Style Curry with Summer Vegetables

Hey everyone, welcome to our recipe page, If youre looking for new recipes to try this weekend, look no further! We provide you only the best Light and Tasty Restaurant-Style Curry with Summer Vegetables recipe here. We also have wide variety of recipes to try.

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 Keeping Track of Precisely what You Consume: How to Do It Correctly.

When you decide to go on a diet one of the very first things that you will learn is that it is important to keep track of what you eat during the day. Keeping your foods record not only helps you see clearly what you are consuming, it helps you see what you are not eating. One example is that, after tracking your meals for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Writing all of it down will help you see specifically which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

You should be very precise whenever you write down the things that you are eating. It isnt enough to just jot down "salad" on a list. You should record each of the components within that salad as well as the type of dressing on it. You must also write down the amount of of the foods you are eating. Cereal seriously isnt as beneficial an entry as one cup Honey Nut Cheerios. It is vital to keep in mind that the bigger your helpings, the more calories you will be eating so you need to know just how much of every thing you actually eat so that you can figure out how many calories you will need to work off.

Write down your emotions when you eat. This can show you if you use meals to solve emotional issues. This will likely show you whether or not you gravitate for specific foods based on your mood. Lots of us will reach intuitively for processed food when we feel disappointed or angry and we are more likely to choose healthy options when we feel happy or content. Paying attention to what you reach for if you find yourself upset can help you stock similar but more healthy items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).

We hope you got insight from reading it, now lets 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 only need 24 ingredients and 12 steps. Here is how you cook that.

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

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

If you find this Light and Tasty Restaurant-Style Curry with Summer Vegetables recipe helpful please share it to your close friends or family, thank you and good luck.