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.
Cut the other vegetables smaller or thinner than in your usual curry dishes.
Soak the potato in water to avoid breaking up while simmering.
Peel the tomato and cut roughly. Chop the ginger and garlic finely.
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.
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.
After the root vegetables are almost cooked through, add the eggplant. After it softens up, add all the vegetables except the tomato. Fry quickly.
Cover the ingredients with water and add the ☆ ingredients. Simmer and remove any scum that floats to the top while simmering.
After the vegetables are almost cooked through, add the tomato. After bringing to a boil turn off the heat. Add the curry roux.
After the curry roux is dissolved, simmer for a while over a low heat. After the curry thickens up, add the ● ingredients to taste.
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.
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.
Story Behind this Recipe
I wanted to recreate a similar summer vegetable curry dish I had in a restaurant.
It might take a little time to cut up the vegetables but if you have a ready-made curry roux packet it will be easy after that. You can use any vegetables but I like asparagus or shimeji mushrooms too. Zucchini tends to be too soft to simmer, so I just fry them for a short time. I like to taste the tomato flavour itself so I add it in the end.