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

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We hope you got benefit from reading it, now let’s go back to dry curry with eggplant and tomato recipe. To cook dry curry with eggplant and tomato you only need 15 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Dry Curry with Eggplant and Tomato:
  1. Provide 200 grams Mixed ground beef and pork
  2. Use 1 Onion
  3. Prepare 3 Eggplant - small Japanese type
  4. Use 1 Carrot
  5. Take 20 grams Butter
  6. You need 1 tsp Garlic (grated)
  7. Take 1 tsp Ginger (grated)
  8. You need 1 Salt and pepper
  9. Use 3 tbsp Curry powder
  10. Take 1/2 can Canned whole tomatoes
  11. Prepare 1 Soup stock cube
  12. Use 2 tbsp Ketchup
  13. Provide 1 tbsp Japanese Worcestershire-style sauce
  14. Use 1 tsp Sugar
  15. Provide 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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