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The ingredients needed to cook Easy Eggplant and Tomato Keema Curry:
- Use 200 grams Ground pork
- Use 1 Onion
- Provide 3 Eggplants (slim Japanese type)
- Take 1 tsp Grated garlic
- Get 1 tsp Grated ginger
- Provide 1 Olive oil
- Take 200 ml ☆Water
- Provide 1 ☆Bay leaf
- Prepare 1 can ☆Canned tomatoes
- Get 1 ☆Consomme Soup stock cube
- You need 3 pieces ☆Ready-made curry roux
- You need 1 Seasonings (Japanese Worcestershire-style sauce)
- You need 1 Your favourite spices
- You need 1 dash Salt and pepper
Steps to make Easy Eggplant and Tomato Keema Curry:
- Mince the onion. Cut the eggplants vertically into 4, then cut into 1 cm pieces.
- Heat olive oil in a pot, and add garlic and ginger. Add the minced onion and stir-fry.
- When oil is evenly absorbed to the pan contents, add the ground meat, lightly sprinkle with salt and pepper, and continue stir-frying.
- When the colour of the ground meat starts to change, add eggplants, and briefly stir-fry. Add all the ☆ ingredients.
- Simmer for about 10 minutes until thickened while skimming off the scum.
- Add your favourite spices or seasonings, then it's done.
- Grated cheese makes the dish delicious!!
- This vegetable-filled dry curryis also recommended.
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