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The ingredients needed to cook Easy Summer Veggie Keema Curry with Lots of Eggplant:
- Prepare 240 grams Ground meat
- Provide 1 Onions (finely chopped)
- You need 4 cm piece Carrot (finely chopped)
- Take 4 Eggplant (slim Japanese type)
- Get 1 large Tomato
- Prepare 1 1/2 2 tablespoons Curry powder
- Provide 1 clove Garlic (finely chopped)
- You need 1 dash Ginger (finely chopped)
- Use 2 tbsp each ●Japanese Worcestershire-style sauce, ketchup
- Take 1 tsp ●Oyster sauce
- Get 1 tbsp ●Consomme stock granules
- Use 100 ml ●Water
- Prepare 2 cubes Japanese curry roux
- Prepare 1 dash Salt and pepper
- Take 2 tbsp Olive oil
Instructions to make Easy Summer Veggie Keema Curry with Lots of Eggplant:
- Bring the curry roux to room temperature and finely chop it.
- 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.
- 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.
- 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.
- Simmer until the vegetables soften and the amount of liquid is reduced.
- 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.
- 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.
- It's delicious topped with a sunny-side-up egg or a soft poached egg.
- I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.
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