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We hope you got insight from reading it, now let’s go back to easy eggplant and tomato keema curry recipe. To make easy eggplant and tomato keema curry you only need 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Easy Eggplant and Tomato Keema Curry:
- You need 200 grams Ground pork
- Prepare 1 Onion
- Prepare 3 Eggplants (slim Japanese type)
- Get 1 tsp Grated garlic
- Provide 1 tsp Grated ginger
- Use 1 Olive oil
- You need 200 ml ☆Water
- Take 1 ☆Bay leaf
- Use 1 can ☆Canned tomatoes
- Take 1 ☆Consomme Soup stock cube
- You need 3 pieces ☆Ready-made curry roux
- Provide 1 Seasonings (Japanese Worcestershire-style sauce)
- Take 1 Your favourite spices
- Take 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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