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1
Slice the eggplant and zucchini into 5mm-widths.
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2
If the rounds are on the larger side, cut them in half.
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3
Soak the eggplant in water to remove their bitterness.
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4
Cut the other vegetables smaller or thinner than in your usual curry dishes.
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5
Soak the potato in water to avoid breaking up while simmering.
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6
Peel the tomato and cut roughly.
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7
Chop the ginger and garlic finely.
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8
Fry the ginger and garlic in olive oil and after the aroma is released add the ingredients.
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9
Add the mince and fry.
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10
After the mince is fried, add the white wine.
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11
Add the carrot.
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12
Evaporate the alcohol content of white wine and fry the carrot at the same time.
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13
After frying for one minute, add in the squash and potato and fry.
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14
After the root vegetables are almost cooked through, add the eggplant.
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15
After it softens up, add all the vegetables except the tomato.
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16
Fry quickly.
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17
Cover the ingredients with water and add the ingredients.
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18
Simmer and remove any scum that floats to the top while simmering.
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19
After the vegetables are almost cooked through, add the tomato.
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20
After bringing to a boil turn off the heat.
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21
Add the curry roux.
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22
After the curry roux is dissolved, simmer for a while over a low heat.
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23
After the curry thickens up, add the ingredients to taste.
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24
All done!
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25
I put some boiled eggs on the side.
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26
It's quite runny so it might be better to put rice on the curry sauce or in different dishes.
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27
These are my favorite curry roux packets, called S & B Fond de Veau Dinner Curry.
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28
I mix two levels of spiciness.
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29
You can create restaurant-quality dishes with them.
