Dry Curry with Eggplant and Tomato
Dry Curry with Eggplant and Tomato

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, dry curry with eggplant and tomato. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Dry Curry with Eggplant and Tomato is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Dry Curry with Eggplant and Tomato is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook dry curry with eggplant and tomato using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Dry Curry with Eggplant and Tomato:
  1. Take 200 grams Mixed ground beef and pork
  2. Prepare 1 Onion
  3. Get 3 Eggplant - small Japanese type
  4. Get 1 Carrot
  5. Get 20 grams Butter
  6. Make ready 1 tsp Garlic (grated)
  7. Make ready 1 tsp Ginger (grated)
  8. Take 1 Salt and pepper
  9. Make ready 3 tbsp Curry powder
  10. Get 1/2 can Canned whole tomatoes
  11. Take 1 Soup stock cube
  12. Take 2 tbsp Ketchup
  13. Get 1 tbsp Japanese Worcestershire-style sauce
  14. Take 1 tsp Sugar
  15. Take 1 as much as you want Hot cooked rice
Instructions to make Dry Curry with Eggplant and Tomato:
  1. Finely chop the onion. Dice the eggplant and carrots to 1 cm. Grate the garlic and ginger. (You can use garlic and ginger paste from a tube).
  2. Heat butter, garlic and ginger over medium heat. When fragrant, add the onion.
  3. Cook the onions slowly over medium-low heat until golden brown, being careful not to burn them.
  4. When the onions turn golden brown, add eggplant and carrots and stir fry quickly.
  5. Add ground meat, sprinkle lots of salt and pepper, and stir fry (use Krazy Salt if you have it).
  6. When the meat changes color, add curry powder and mix together. Refer to the "Helpful Hints" for curry powder use.
  7. Add canned tomatoes and soup stock cube and mix. Cook for about 5-10 minutes until the moisture evaporates. Keep watching it and stir occasionally.
  8. Add ketchup, Japanese Worcestershire-style sauce, sugar and cook for 2-3 more minutes. (Taste for flavor and consistency and adjust as needed).
  9. On a plate with rice, pour in the finished curry on top, and it's done. In the photo, I sprinkled dried parsley on the rice. You could also top it with a soft poached egg.

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