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).
Heat butter, garlic and ginger over medium heat. When fragrant, add the onion.
Cook the onions slowly over medium-low heat until golden brown, being careful not to burn them.
When the onions turn golden brown, add eggplant and carrots and stir fry quickly.
Add ground meat, sprinkle lots of salt and pepper, and stir fry (use Krazy Salt if you have it).
When the meat changes color, add curry powder and mix together.
Refer to the "Helpful Hints" for curry powder use.
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.
Add ketchup, Japanese Worcestershire-style sauce, sugar and cook for 2-3 more minutes. (Taste for flavor and consistency and adjust as needed).
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.
Story Behind this Recipe
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. Make this with leftover vegetables. Different types of curry powder have different amounts of spiciness and flavor, so use between 2 -3 tablespoons and adjust! (I use 3 tablespoons)