Using ground beef, you don’t have to cook this curry as long. It is very easy and quick, but has the same great taste as our regular curry. Perfect for everyday dinner!
Ingredients
- 1 tsp oil
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1lb ground beef
- 1 onion, finely chopped
- 1 carrot, finely chopped (optional)
- 1 large egg plant (or 4-5 Japanese eggplants), 1" cubed
- 4 cups water
- 4 oz curry sauce mix (120g)
- 1 Tbsp ketchup
- 1 Tbsp Worcester sauce
- 1 Tbsp apricot jam
- 1 Tbsp soy sauce
- 1 tsp curry powder
- Steamed Rice
Optional Seasonings
Instructions
- 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.
Step 1
Step 2
Step 3
Cooked by:
Noriko was born and grew up in Osaka, Japan. She
has lived in Southern California since 1994. Noriko went to San Diego
Culinary Institute, studying baking and pastries with Master Pastry Chef
Bo Friberg. She has worked in several commercial kitchens as a pastry
cook. She is married with one child and one budgie, and is now a
stay-home mom enjoying cooking both Japanese and American food for her
family.