How to Make Perfect Dry Curry with Eggplant and Tomato

Dry Curry with Eggplant and Tomato.

You can cook Dry Curry with Eggplant and Tomato using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Dry Curry with Eggplant and Tomato

1. You need 200 grams of Mixed ground beef and pork.
2. Prepare 1 of Onion.
3. It's 3 of Eggplant - small Japanese type.
4. You need 1 of Carrot.
5. You need 20 grams of Butter.
6. You need 1 tsp of Garlic (grated).
7. You need 1 tsp of Ginger (grated).
8. You need 1 of Salt and pepper.
9. Prepare 3 tbsp of Curry powder.
10. Prepare 1/2 can of Canned whole tomatoes.
11. You need 1 of Soup stock cube.
12. Prepare 2 tbsp of Ketchup.
13. Prepare 1 tbsp of Japanese Worcestershire-style sauce.
14. Prepare 1 tsp of Sugar.
15. It's 1 of as much as you want Hot cooked rice.

Dry Curry with Eggplant and Tomato step by step

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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