Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, dry curry with eggplant and tomato. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Dry Curry with Eggplant and Tomato is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Dry Curry with Eggplant and Tomato is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have dry curry with eggplant and tomato using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Dry Curry with Eggplant and Tomato:

1. Take 200 grams Mixed ground beef and pork
2. Make ready 1 Onion
3. Take 3 Eggplant - small Japanese type
4. Take 1 Carrot
5. Prepare 20 grams Butter
6. Take 1 tsp Garlic (grated)
7. Make ready 1 tsp Ginger (grated)
8. Get 1 Salt and pepper
9. Get 3 tbsp Curry powder
10. Take 1/2 can Canned whole tomatoes
11. Get 1 Soup stock cube
12. Make ready 2 tbsp Ketchup
13. Prepare 1 tbsp Japanese Worcestershire-style sauce
14. Take 1 tsp Sugar
15. Get 1 as much as you want Hot cooked rice

Steps to make Dry Curry with Eggplant and Tomato:

1. 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).
2. Heat butter, garlic and ginger over medium heat. When fragrant, add the onion.
3. Cook the onions slowly over medium-low heat until golden brown, being careful not to burn them.
4. When the onions turn golden brown, add eggplant and carrots and stir fry quickly.
5. Add ground meat, sprinkle lots of salt and pepper, and stir fry (use Krazy Salt if you have it).
6. When the meat changes color, add curry powder and mix together. Refer to the "Helpful Hints" for curry powder use.
7. 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.
8. Add ketchup, Japanese Worcestershire-style sauce, sugar and cook for 2-3 more minutes. (Taste for flavor and consistency and adjust as needed).
9. 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.

So that’s going to wrap it up for this exceptional food dry curry with eggplant and tomato recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this webpage on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope this page becomes “the place to be” when it comes to dry curry with eggplant and tomato cooking. Go on get cooking!