Easy Eggplant and Tomato Keema Curry Recipe

Name: Easy Eggplant and Tomato Keema Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Ground pork; 1 Onion; 3 Eggplants (slim Japanese type); 1 tsp Grated garlic; 1 tsp Grated ginger; 1 Olive oil; 200 ml Water; 1 Bay leaf; 1 can Canned tomatoes; 1 Consomme Soup stock cube; 3 pieces Ready-made curry roux; 1 Seasonings (Japanese Worcestershire-style sauce); 1 Your favourite spices; 1 dash Salt and pepper

Servings: persons

200 grams Ground pork
1 Onion
3 Eggplants (slim Japanese type)
1 tsp Grated garlic
1 tsp Grated ginger
1 Olive oil
200 ml Water
1 Bay leaf
1 can Canned tomatoes
1 Consomme Soup stock cube
3 pieces Ready-made curry roux
1 Seasonings (Japanese Worcestershire-style sauce)
1 Your favourite spices
1 dash Salt and pepper

1
Mince the onion.
2
Cut the eggplants vertically into 4, then cut into 1 cm pieces.
3
Heat olive oil in a pot, and add garlic and ginger.
4
Add the minced onion and stir-fry.
5
When oil is evenly absorbed to the pan contents, add the ground meat, lightly sprinkle with salt and pepper, and continue stir-frying.
6
When the colour of the ground meat starts to change, add eggplants, and briefly stir-fry.
7
Add all the ingredients.
8
Simmer for about 10 minutes until thickened while skimming off the scum.
9
Add your favourite spices or seasonings, then it's done.
10
Grated cheese makes the dish delicious!
11
!
12
This vegetable-filled dry curryis also recommended.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 grams Ground pork, 1 Onion, 3 Eggplants (slim Japanese type), 1 tsp Grated garlic, and more.

Yes, Easy Eggplant and Tomato Keema Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Eggplant and Tomato Keema Curry

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