Strangely enough, this dish is one of the first homemade meals I’ve made since moving into my new apartment on campus. Things are different this year now that we have our own kitchen, but with all that’s been going on and school picking up so fast, I haven’t had the time to be at home and cook some comfort food. I definitely do want to take advantage of our kitchen, however, because things are slowly beginning to settle and I miss cooking with my roommate and making dishes for ourselves and our suitemates. This dish is called “dry curry”, and as the name suggests, this curry is a lot less saucier than most curries you may be used to eating at Japanese restaurants. It’s delicious served with some rice, and you can also click here for a vegetarian option or here for a similar recipe!
- 1 lb. ground beef or ground pork
- 1 Asian eggplant, chopped
- 1 white onion, chopped
- 2 green bell peppers, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- Ginger, minced
- 4 tbsp curry powder
- 4 tsp chicken bouillon
- 2 tbsp Worcester sauce
- 6 tbsp ketchup
- Salt and pepper
Over medium heat, add oil and fry ginger and garlic.
Add ground meat, frying until browned.
Stir in onions and continue frying.
Stir in chopped eggplant, add salt and pepper to taste.
Once eggplant is soft, mix in curry powder, chicken bouillon, Worcester sauce, and ketchup.
Add green peppers and tomatoes, adding more salt or seasoning if necessary (you can use garam masala).
Serve with rice and enjoy!
Recipe from here.
Bon appétit! ♥