Dry Curry with Summer Vegetables

1. 1

   Dice the eggplant and green peppers, and fry well in a generous amount of oil with finely chopped garlic.

2. 2

   Transfer to a plate when it's done.

3. 3

   In the same frying pan, add finely chopped onion and fry until wilted.

4. 4

   Then, add the meat and fry until browned.

5. 5

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

6. 6

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

7. 7

   Sprinkle grated cheese to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.