Easy Summer Veggie Keema Curry with Lots of Eggplant

Name: How to cook Easy Summer Veggie Keema Curry with Lots of Eggplant - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Easy Summer Veggie Keema Curry with Lots of Eggplant

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.

Ingredient

Food ration :

4 servings

240 grams

Ground meat

Onions (finely chopped)

4 cm

piece Carrot (finely chopped)

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

cubes Japanese curry roux

1 dash

Salt and pepper

2 tbsp

Olive oil

Cooking instructions

* Step 1

Bring the curry roux to room temperature and finely chop it.

* Step 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.

* Step 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.

* Step 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.

* Step 5

Simmer until the vegetables soften and the amount of liquid is reduced.

* Step 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.