Dry Curry with Summer Vegetables

Name: Dry Curry with Summer Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: 1 long eggplant Eggplant - small Japanese type; 2 Green peppers; 1 Onion; 1 Tomato; 300 grams Combined ground beef and pork; 1 clove Garlic; 1 tbsp Curry powder; 2 tbsp Ketchup; 1 Soup stock cube (optional); 1 dash Salt; 1 dash Grated cheese; 1 tbsp White flour

cookpad.japan @cookpad_jp

I arranged a recipe my mother taught me some years ago.

If you have young children, make it mild by adding lots of ketchup. If you like it spicy, add Tabasco sauce.
Note: I added flour to the ingredients list. It's fine without, but everything will blend together nicely if you use it. For 4 servings. Recipe by Yuudai mama miki

I arranged a recipe my mother taught me some years ago.

cookpad.japan @cookpad_jp

I arranged a recipe my mother taught me some years ago.

Saved

Ingredients

4 servings

1long eggplant Eggplant - small Japanese type
2Green peppers
1Onion
1Tomato
300 gramsCombined ground beef and pork
1 cloveGarlic
1 tbspCurry powder
2 tbspKetchup
1Soup stock cube (optional)
1 dashSalt
1 dashGrated cheese
1 tbspWhite flour

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Steps

1

Dice the eggplant and green peppers, and fry well in a generous amount of oil with finely chopped garlic. Transfer to a plate when it's done.
2

In the same frying pan, add finely chopped onion and fry until wilted. Then, add the meat and fry until browned.
3

Return the eggplant and pepper to the frying pan, add diced tomato and lightly fry everything.
4

Add the crumbled stock cube, curry powder, ketchup, salt and flour.
5

Sprinkle grated cheese to finish.