Ready in 15 Minutes! Eggplant Keema Curry

Ready in 15 Minutes! Eggplant Keema Curry

As long as you soak the eggplants in water to remove the bitterness ahead of time, you can make this dish in 15 minutes.

Ingredients: 3 servings

Hot plain cooked rice
3 servings
Ground prok and beef mix
250 g
Eggplants (slim Japanese type)
2 medium
1 medium
Tomato (ripe one is better)
1 large
Grated garlic
1 teaspoon
20 g
2 tablespoons
100 ml
50 ml
○Consommé soup stock cube
1 tablespoon
○Japanese Worcestershire sauce
1 tablespoon
1 tablespoon
2/3 teaspoon
○Curry powder
1 tablespoon


1. Cut the eggplants into 2 cm cubes and soak in water for about 10 minutes to remove the bitterness.
2. Finely chop the onion, and cut the tomato into pieces. Drain the excess water from the eggplants, and bake on a tray lined with aluminium foil for 7-8 minutes until they become soft.
3. Melt the butter in a heated frying pan, and add the garlic. When fragrant, add the ground meat, and stir-fry.
4. When the meat is almost cooked through, add the onion, and stir-fry until it becomes translucent. Add the flour, and continue stir-frying. Add the tomato and bring to a simmer.
5. Add the water and milk, and bring to a boil. (It starts to thicken.)
6. Add the ○ seasoning ingredients, and the baked eggplants. Bring to a boil again, and done.

Story Behind this Recipe

It's an easy curry that you can cook quickly even when you suddenly feel like eating curry in the evening.