Easy Summer Veggie Keema Curry with Lots of Eggplant

Name: Easy Summer Veggie Keema Curry with Lots of Eggplant
Yield: 4 servings
Cuisine: American
Ingredients: 240 grams Ground meat; 1 Onions (finely chopped); 4 cm piece Carrot (finely chopped); 4 Eggplant (slim Japanese type); 1 large Tomato; 1 1/2 2 tablespoons Curry powder; 1 clove Garlic (finely chopped); 1 dash Ginger (finely chopped); 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup; 1 tsp ●Oyster sauce; 1 tbsp ●Consomme stock granules; 100 ml ●Water; 2 cubes Japanese curry roux; 1 dash Salt and pepper; 2 tbsp Olive oil

cookpad.japan @cookpad_jp

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.

If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.

If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..

cookpad.japan @cookpad_jp

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.

If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.

If you caramelize the onions before cooking the ground meat, it will turn out even more delicious. For serving 4-5. Recipe by Iku..

Saved

Ingredients

4 servings

240 gramsGround meat
1Onions (finely chopped)
4 cmpiece Carrot (finely chopped)
4Eggplant (slim Japanese type)
1 largeTomato
1 1/22 tablespoons Curry powder
1 cloveGarlic (finely chopped)
1 dashGinger (finely chopped)
2 tbspeach ●Japanese Worcestershire-style sauce, ketchup
1 tsp●Oyster sauce
1 tbsp●Consomme stock granules
100 ml●Water
2cubes Japanese curry roux
1 dashSalt and pepper
2 tbspOlive oil

Saved

Steps

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;.