Eggplant and Bell Pepper Keema Curry Recipe

Name: Eggplant and Bell Pepper Keema Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Mixed pork and beef mince; 5 Eggplant (slim Japanese type); 3 Bell peppers (finely chopped); 1 Onion (finely chopped); 1 piece Garlic, minced; 1 tsp Ginger (grated); 300 ml Water; 1 Soup stock cube; 2 tbsp Ketchup; 3 cubes Curry roux; 1 tsp Curry powder

Servings: persons

250 grams Mixed pork and beef mince
5 Eggplant (slim Japanese type)
3 Bell peppers (finely chopped)
1 Onion (finely chopped)
1 piece Garlic, minced
1 tsp Ginger (grated)
300 ml Water
1 Soup stock cube
2 tbsp Ketchup
3 cubes Curry roux
1 tsp Curry powder

1
Finely chop the garlic and grate the ginger.
2
Prepare the ingredients.
3
Finely chop the bell peppers and the onion.
4
The eggplant will soften and shrink in size, so it's alright even if the pieces are on the large size.
5
Spread vegetable oil in a frying pan and fry the garlic, ginger and meat.
6
When the meat is cooked thoroughly, add the onion and bell pepper.
7
When the onion becomes translucent, add the eggplant and soften.
8
When the eggplant has softened, add the ingredients marked and bring to a boil.
9
Boil for 5 minutes over medium heat.
10
Add the ingredients marked to Step 5, dissolve, and boil on low heat for around 5 minutes, adjusting the amount of water as it boils.
11
Make sure it doesn't burn.
12
If you like, you can it top with a fried egg, poached egg or cooked vegetables.
13
If you have leftovers, how about making pasta gratine?
14
Try a ariation on this recipe.

268

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 11 ingredients. The key ingredients include: 250 grams Mixed pork and beef mince, 5 Eggplant (slim Japanese type), 3 Bell peppers (finely chopped), 1 Onion (finely chopped), and more.

Yes, Eggplant and Bell Pepper 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.

Eggplant and Bell Pepper Keema Curry

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