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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 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.

That's it — enjoy your meal!

Ready in 15 Minutes! Eggplant Keema Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions