Japanese•comfort
Eggplant and Ground Beef Curry
Curry with eggplant and ground beef over steamed rice
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
4
- 1 tsp oil
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- 1 lb ground beef
- 1 onion (finely chopped)
- 1 carrot (finely chopped (optional))
- 1 large egg plant (or 4 Japanese eggplants, 1" cubed)
- 4 cup water
- 4 oz Japanese curry mix
- 4 servings Steamed Rice
- 1 tbsp ketchup
- 1 tbsp Worcester sauce
- 1 tbsp apricot jam
- 1 tbsp soy sauce
- 1 tsp curry powder
Instructions
- 1
Heat oil, ginger, and garlic in a large pot. Add meat and cook until browned, then add onion (and carrot if using) and cook until soft. Finally add cubed eggplant and stir.
- 2
Add water to the pot. After it boils, skim any fat, and reduce heat to medium low. Cover and cook for 20 minutes.
- 3
Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
- 4
If you'd like to use the optional seasonings above, now add the ketchup, Worcester sauce, apricot jam, and soy sauce. Let it simmer for 10-15 minutes (cook longer if you'd like it thicker).
- 5
If you'd like to add the optional curry powder, stir it in just before serving.
- 6
Serve the curry poured over rice.