Ready in 15 Minutes! Eggplant Keema Curry

Name: Ready in 15 Minutes! Eggplant Keema Curry
Yield: 3 servings
Cuisine: American
Ingredients: 3 servings Hot plain cooked rice; 250 grams Ground prok and beef mix; 2 medium Eggplants (slim Japanese type); 1 medium Onion; 1 large Tomato (ripe one is better); 1 tsp Grated garlic; 20 grams Butter; 2 tbsp Flour; 100 ml Water; 50 ml Milk; 1 ○Consommé soup stock cube; 1 tbsp ○Ketchup; 1 tbsp ○Japanese Worcestershire sauce; 1 tbsp ○Sugar; 2/3 tsp ○Salt; 1 tbsp ○Curry powder

cookpad.japan @cookpad_jp

It's an easy curry that you can cook quickly even when you suddenly feel like eating curry in the evening.

You can also microwave the eggplants. Please cook over medium-high heat for the whole recipe. Butter + flour + liquid can be a substitute for a pre-made roux, and it will thicken even without the curry roux. Recipe by boccory

It's an easy curry that you can cook quickly even when you suddenly feel like eating curry in the evening.

cookpad.japan @cookpad_jp

It's an easy curry that you can cook quickly even when you suddenly feel like eating curry in the evening.

Saved

Ingredients

3 servings

3servings Hot plain cooked rice
250 gramsGround prok and beef mix
2 mediumEggplants (slim Japanese type)
1 mediumOnion
1 largeTomato (ripe one is better)
1 tspGrated garlic
20 gramsButter
2 tbspFlour
100 mlWater
50 mlMilk
1○Consommé soup stock cube
1 tbsp○Ketchup
1 tbsp○Japanese Worcestershire sauce
1 tbsp○Sugar
2/3 tsp○Salt
1 tbsp○Curry powder

Saved

Steps

1

Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
2

Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
3

Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry.
4

When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer.
5

Add the water and milk, and bring to a boil. (It starts to thicken.)
6

Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done.