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

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, dry curry with eggplant and tomato. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Dry Curry with Eggplant and Tomato The ingredients and instructions in a dry curry recipe I have weren't very good, so I decided to make my own version. This is the recipe I perfected. You can use different vegetables than the ones listed in the recipe. Peppers, kabocha squash, or potatoes would go well with this.

Dry Curry with Eggplant and Tomato is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Dry Curry with Eggplant and Tomato is something that I’ve loved my whole life.

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

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

Cook the onions slowly over medium-low heat until golden brown, being careful not to burn them. Stirring, cook the onions until they are tender, then add the garlic and the curry powder and saute for a minute or two more. When the curry powder is smelling fragrant, add the chopped tomatoes. Pour this over the eggplant, and mix to combine.

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.

When the curry powder is smelling fragrant, add the chopped tomatoes. Pour this over the eggplant, and mix to combine. Put solid/fat part of the coconut milk in a dutch oven or large saucepan over medium heat. Add curry paste, ginger, if using and spices and mix well. Add the tomato sauce and remaining coconut milk and salt.

So that’s going to wrap it up with this exceptional food dry curry with eggplant and tomato recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!