Eggplant and Ground Beef Curry

Method6 steps · about 55 min

1. 1

   Step 1: Heat the oil (1 tsp) with the minced ginger (1 tsp) and garlic (1 tsp) in a large pot. Add the ground beef (1 lb) and cook, breaking it up, until browned. Add the finely chopped onion (1) and optional carrot (1), and cook until softened. Add the cubed eggplant (1 large) and stir.

   Uses 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 eggplant, cut into 1-inch cubes

   
2. 2

   Step 2: Add the water (4 cups) to the browned beef and vegetables. Bring to a boil, skim off excess fat, then reduce to medium-low. Cover and simmer for 20 minutes, until the eggplant is tender and the beef is cooked through, reaching at least 71°C (160°F).

   Simmer beef and eggplant · 20 minUses Browned beef and vegetables · 4 cups water

   
3. 3

   Step 3: Remove the pot from the heat. Add the Japanese curry roux mix to the cooked beef and vegetable broth and stir until all the roux pieces have dissolved.

   Uses Cooked beef and vegetable broth · 4 oz Japanese curry mix

4. 4

   Step 4: If desired, add the optional ketchup (1 Tbsp), Worcester sauce (1 Tbsp), apricot jam (1 Tbsp) and soy sauce (1 Tbsp) to the curry. Return to gentle heat and simmer for 10–15 minutes, stirring as needed; continue longer if a thicker sauce is preferred.

   Thicken curry · 13 minUses Curry with dissolved roux · 1 Tbsp ketchup · 1 Tbsp Worcester sauce · 1 Tbsp apricot jam · 1 Tbsp soy sauce

   
5. 5

   Step 5: Just before serving, stir the optional curry powder (1 tsp) into the finished simmered curry if desired.

   Uses Simmered curry · 1 tsp curry powder

6. 6

   Step 6: Divide the four prepared portions of steamed rice (4) among four plates and spoon the finished curry over them.

   Uses Finished beef and eggplant curry · 4 servings ready plain steamed rice