Easy Summer Veggie Keema Curry with Lots of Eggplan

Name: Easy Summer Veggie Keema Curry with Lots of Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 240 grams Ground meat; 1 Onions (finely chopped); 4 cm piece Carrot (finely chopped); 4 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; 2 cubes Japanese curry roux; 1 dash Salt and pepper; 2 tbsp Olive oil

Servings: persons

240 grams Ground meat
1 Onions (finely chopped)
4 cm piece Carrot (finely chopped)
4 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
2 cubes Japanese curry roux
1 dash Salt and pepper
2 tbsp Olive oil

1
Bring the curry roux to room temperature and finely chop it.
2
Add the garlic, ginger and oil to a frying pan and heat over low heat.
3
When fragrant, add the onion, carrot, and ground meat and stir fry over medium heat.
4
Add the eggplant (cut into cubes) and stir fry until the eggplant is coated with the oil.
5
Add the curry powder and continue to stir fry.
6
Remove the stems from the tomato and cut into cubes (don't remove the skin).
7
Add to the pan and mix, stir frying.
8
Add salt and pepper and the ingredients and simmer over low heat.
9
Simmer until the vegetables soften and the amount of liquid is reduced.
10
Turn off the heat for a moment and sprinkle in the curry roux.
11
Mix with a wooden spoon to dissolve the roux, and then simmer for a few minutes, being careful not to let it burn.
12
Taste and adjust the seasoning with salt and ketchup.
13
All done.
14
Transfer to a dish and drizzle on some half and half, if you like.
15
Top with parsley.
16
It's delicious topped with a sunny-side-up egg or a soft poached egg.
17
I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 240 grams Ground meat, 1 Onions (finely chopped), 4 cm piece Carrot (finely chopped), 4 Eggplant (slim Japanese type), and more.

Yes, Easy Summer Veggie Keema Curry with Lots of Eggplant 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.

That's it — enjoy your meal!

Easy Summer Veggie Keema Curry with Lots of Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions