Japanese Style Eggplant and Ground Beef Curry |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a simple recipe using Japanese S&B golden curry roux. This is normally served with cooked white rice in Japan. Ingredients:
8 1/2 ounces curry roux (1/2 box large s&b golden curry) |
1/2 lb ground beef (can use pork or chicken) |
3/4 teaspoon garam masala |
1 onion, chopped |
2 garlic cloves, minced |
2 eggplants, sliced diagonally 3/4 inch (thin japanese or chinese) |
1 tomato, cut in large chunks |
2 ounces green peas (fresh or frozen) |
3 1/3 cups water |
2 tablespoons vegetable oil |
Directions:
1. Cook ground beef, onion, and garlic with oil in a saucepan until beef is browned. Add eggplants to the saucepan and continue to cook for additional 5 minutes, stirring.
2. Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
3. Add the sauce mix and garam masala, stir until fully melted.
4. Add tomatoes and green peas.
5. Cook 10 additional minutes on low heat.
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