Easy Summer Veggie Keema Curry with Lots of Eggplant

• 240 grams Ground meat
• 1 Onions (finely chopped)
• 4 cm piece Carrot (finely chopped)
• 4 Eggplant (slim Japanese type)
• 1 large Tomato
• 1 1/2 2 tablespoons Curry powder
• 1 clove Garlic (finely chopped)
• 1 dash Ginger (finely chopped)
• 2 tbsp each Japanese Worcestershire-style sauce, ketchup
• 1 tsp Oyster sauce
• 1 tbsp Consomme stock granules
• 100 ml Water
• 2 cubes Japanese curry roux
• 1 dash Salt and pepper
• 2 tbsp Olive oil

1. Bring the curry roux to room temperature and finely chop it.
2. Add the garlic, ginger and oil to a frying pan and heat over low heat.
3. When fragrant, add the onion, carrot, and ground meat and stir fry over medium heat.
4. Add the eggplant (cut into cubes) and stir fry until the eggplant is coated with the oil.
5. Add the curry powder and continue to stir fry.
6. Remove the stems from the tomato and cut into cubes (don't remove the skin).
7. Add to the pan and mix, stir frying.
8. Add salt and pepper and the ingredients and simmer over low heat.
9. Simmer until the vegetables soften and the amount of liquid is reduced.
10. Turn off the heat for a moment and sprinkle in the curry roux.
11. Mix with a wooden spoon to dissolve the roux, and then simmer for a few minutes, being careful not to let it burn.
12. Taste and adjust the seasoning with salt and ketchup.
13. All done.
14. Transfer to a dish and drizzle on some half and half, if you like.
15. Top with parsley.
16. It's delicious topped with a sunny-side-up egg or a soft poached egg.
17. I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux;.

ground meat, onions, carrot, slim japanese type, tomato, curry, clove garlic, ginger, ketchup, oyster sauce, granules, water, cubes japanese curry roux, salt, olive oil

Taken from cookpad.com/us/recipes/172106-easy-summer-veggie-keema-curry-with-lots-of-eggplant (may not work)