Ready in 15 Minutes! Eggplant Keema Curry Recipe

Name: Ready in 15 Minutes! Eggplant Keema Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 servings Hot plain cooked rice; 250 grams Ground prok and beef mix; 2 medium Eggplants (slim Japanese type); 1 medium Onion; 1 large Tomato (ripe one is better); 1 tsp Grated garlic; 20 grams Butter; 2 tbsp Flour; 100 ml Water; 50 ml Milk; 1 Consomme soup stock cube; 1 tbsp Ketchup; 1 tbsp Japanese Worcestershire sauce; 1 tbsp Sugar; 2/3 tsp Salt; 1 tbsp Curry powder

Servings: persons

3 servings Hot plain cooked rice
250 grams Ground prok and beef mix
2 medium Eggplants (slim Japanese type)
1 medium Onion
1 large Tomato (ripe one is better)
1 tsp Grated garlic
20 grams Butter
2 tbsp Flour
100 ml Water
50 ml Milk
1 Consomme soup stock cube
1 tbsp Ketchup
1 tbsp Japanese Worcestershire sauce
1 tbsp Sugar
2/3 tsp Salt
1 tbsp Curry powder

1
Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
2
Finely chop the onion, and cut the tomato into pieces.
3
Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
4
Melt the butter in a heated frying pan, and add the garlic.
5
When fragrant, add the ground meat, and stir-fry.
6
When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent.
7
Add the flour, and continue stir-frying.
8
Add the tomato and bring to a simmer.
9
Add the water and milk, and bring to a boil.
10
(It starts to thicken.)
11
Add the seasoning ingredients, and the baked eggplants.
12
Bring to a boil again, and done.

544

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 16 ingredients. The key ingredients include: 3 servings Hot plain cooked rice, 250 grams Ground prok and beef mix, 2 medium Eggplants (slim Japanese type), 1 medium Onion, and more.

Yes, Ready in 15 Minutes! Eggplant 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.

Ready in 15 Minutes! Eggplant Keema Curry

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