Easy Summer Veggie Keema Curry with Lots of Eggplant

Easy Summer Veggie Keema Curry with Lots of Eggplant

Even people who don't like eggplant can enjoy this curry. It's simmered until the eggplant and tomato are both thick and creamy. Adding a little store-bought curry roux makes it even richer.

Ingredients: Serves 4-5

Ground meat
240 g
Onions (finely chopped)
Carrot (finely chopped)
4 cm piece
Eggplant (slim Japanese type)
1 large (or 1.5 medium)
Curry powder
1.5 - 2 tablespoons
Garlic (finely chopped)
1 clove
Ginger (finely chopped)
a small amount
●Japanese Worcestershire-style sauce, ketchup
2 tablespoons each
●Oyster sauce
1 teaspoon
●Consomme stock granules
1 tablespoon
100 ml
Japanese curry roux
2 cubes
Salt and pepper
a small amount
Olive oil
2 tablespoons


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. When fragrant, add the onion, carrot, and ground meat and stir fry over medium heat.
3. Add the eggplant (cut into cubes) and stir fry until the eggplant is coated with the oil. Add the curry powder and continue to stir fry.
4. Remove the stems from the tomato and cut into cubes (don't remove the skin). Add to the pan and mix, stir frying. Add salt and pepper and the ● ingredients and simmer over low heat.
5. Simmer until the vegetables soften and the amount of liquid is reduced.
6. Turn off the heat for a moment and sprinkle in the curry roux. Mix with a wooden spoon to dissolve the roux, and then simmer for a few minutes, being careful not to let it burn.
7. Taste and adjust the seasoning with salt and ketchup. All done. Transfer to a dish and drizzle on some half and half, if you like. Top with parsley.
8. It's delicious topped with a sunny-side-up egg or a soft poached egg.
9. I also recommend this recipe: Rich, Delicious Keema Curry with Store-bought Curry Roux; Recipe ID: 2113451.

Story Behind this Recipe

I received a lot of eggplant, so I made curry with ground meat, added lots of eggplant, and simmered it down until the eggplant was rich and creamy.