Step-by-Step Guide to Make Any-night-of-the-week Easy Summer Veggie Keema Curry with Lots of Eggplant

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Write down your emotions whenever you eat. This will show you whether you use foods to solve emotional issues. This will likely show you whether or not you gravitate in the direction of particular foods based on your mood. Many individuals will reach for junk foods whenever we are disappointed, angry or depressed and will be more likely to choose healthier options when we are happy or content. When you focus on how you eat while in your different moods and psychological states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to easy summer veggie keema curry with lots of eggplant recipe. To make easy summer veggie keema curry with lots of eggplant you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Easy Summer Veggie Keema Curry with Lots of Eggplant:

1. Get 240 grams of Ground meat.
2. You need 1 of Onions (finely chopped).
3. Take 4 cm of piece Carrot (finely chopped).
4. Get 4 of Eggplant (slim Japanese type).
5. Use 1 large of Tomato.
6. Get 1 1/2 of 2 tablespoons Curry powder.
7. You need 1 clove of Garlic (finely chopped).
8. Get 1 dash of Ginger (finely chopped).
9. Prepare 2 tbsp of each Japanese Worcestershire-style sauce, ketchup.
10. Use 1 tsp of Oyster sauce.
11. You need 1 tbsp of Consomme stock granules.
12. Prepare 100 ml of Water.
13. Prepare 2 of cubes Japanese curry roux.
14. Take 1 dash of Salt and pepper.
15. Provide 2 tbsp of Olive oil.

Instructions 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;..

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