Recipe of Award-winning Dry Curry with Eggplant and Tomato

Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Recipe of Homemade Dry Curry with Eggplant and Tomato. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Dry Curry with Eggplant and Tomato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dry Curry with Eggplant and Tomato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dry Curry with Eggplant and Tomato is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can cook Dry Curry with Eggplant and Tomato using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients and instructions in a dry curry recipe I have weren't very good, so I decided to make my own version. This is the recipe I perfected. You can use different vegetables than the ones listed in the recipe. Peppers, kabocha squash, or potatoes would go well with this. Make this with leftover vegetables. Different types of curry powder have different amounts of spiciness and flavor, so use between 2 -3 tablespoons and adjust! (I use 3 tablespoons) Recipe by Natsumi

Ingredients and spices that need to be Take to make Dry Curry with Eggplant and Tomato:

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

Steps to make 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.

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So that's going to wrap it up with this special food Recipe of Ultimate Dry Curry with Eggplant and Tomato. Thanks so much for reading. I'm sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!