Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, easy eggplant and tomato keema curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Easy Eggplant and Tomato Keema Curry is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Easy Eggplant and Tomato Keema Curry is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy eggplant and tomato keema curry using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Easy Eggplant and Tomato Keema Curry:
- Prepare 200 grams Ground pork
- Get 1 Onion
- Prepare 3 Eggplants (slim Japanese type)
- Take 1 tsp Grated garlic
- Take 1 tsp Grated ginger
- Get 1 Olive oil
- Prepare 200 ml ☆Water
- Get 1 ☆Bay leaf
- Get 1 can ☆Canned tomatoes
- Take 1 ☆Consomme Soup stock cube
- Take 3 pieces ☆Ready-made curry roux
- Take 1 Seasonings (Japanese Worcestershire-style sauce)
- Get 1 Your favourite spices
- Make ready 1 dash Salt and pepper
Instructions to make Easy Eggplant and Tomato Keema Curry:
- Mince the onion. Cut the eggplants vertically into 4, then cut into 1 cm pieces.
- Heat olive oil in a pot, and add garlic and ginger. Add the minced onion and stir-fry.
- When oil is evenly absorbed to the pan contents, add the ground meat, lightly sprinkle with salt and pepper, and continue stir-frying.
- When the colour of the ground meat starts to change, add eggplants, and briefly stir-fry. Add all the ☆ ingredients.
- Simmer for about 10 minutes until thickened while skimming off the scum.
- Add your favourite spices or seasonings, then it's done.
- Grated cheese makes the dish delicious!!
- This vegetable-filled dry curryis also recommended.
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