Eggplant Keema Curry

Keema curry, made with ground meat, is a quick and easy dish that requires minimal simmering time. It’s a family favorite that’s sure to please everyone at the table.

2 Servings

5.3 oz mixed ground meat (beef and pork)
1 eggplant
1 tomato
2 tbsp curry powder
[A] 1 clove garlic
[A] 1 piece ginger
[B] 1/2 cup tomato juice
[B] 1 tsp sugar
2 packets Kayanoya Original Vegetable Stock Powder (remove from the packet)
2 tbsp olive oil
Cooked rice as needed

Directions

Cut the eggplant and tomato into small (roughly 1/2-inch) cubes. Mince the garlic and ginger.
In a frying pan, heat the olive oil and add [A] over low heat. When fragrant, increase to medium heat and sauté the ground meat, then the eggplant, followed by the tomato.
Once the vegetables have softened, add the curry powder and continue to sauté.
Add the Kayanoya Original Vegetable Stock Powder and [B], then simmer gently over low heat. Serve over cooked rice.

Tip: In summer, give it a healthy twist with eggplant and tomatoes.