Eggplant and Ground Beef Curry
Curry with eggplant and ground beef over steamed rice
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Japanese
Keyword: curry, eggplant, ground beef
Servings: 4 servings
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- 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 cups water
- 4 oz Japanese curry mix
- 4 servings Steamed Rice
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.
Add water to the pot. After it boils, skim any fat, and reduce heat to medium low. Cover and cook for 20 minutes.
Remove from heat and add curry sauce mix. Stir well so the pieces of the mix dissolve.
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).
If you'd like to add the optional curry powder, stir it in just before serving.
Serve the curry poured over rice.