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

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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 What exactly You Consume: How to Do It Correctly.

When you begin a diet probably the most often heard pieces of advice is to keep a food journal in which you write down every thing you eat during the day. Keeping your food log not only helps you see clearly what you are consuming, it helps you see what you are not eating. For example, after you keep a food log for a few days you might notice that even though you eat lots of fruit, you almost never eat any vegetables. Having it all written down will help uou determine the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

Write down exactly what time of day it is while you eat. This allows you to see what times of day you feel the hungriest, when you find yourself likely to reach for a snack and the way to work around those times. After a few days youll note that even though you might be eating lunch at the same time every day, you are still hungry an hour later. You should also be able to discover whether or not you happen to be eating due to the fact youre bored. This is very important simply because, once they are recognized, you can find various other ways to fill those moments than with unhealthy foods.

Write down how you feel while you eat. This helps to demonstrate whether or not you decide on food as a reaction to emotional issues. It may also identify the foods you select when you are in certain moods. There are many people who seek out junk food when they feel angry or depressed and are just as likely to pick out healthy things when they feel happy and content. Not only will this enable you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got benefit 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 make Light and Tasty Restaurant-Style Curry with Summer Vegetables:

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

Steps 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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