JAPANESE STYLE EGGPLANT AND GROUND BEEF CURRY

Japanese Style Eggplant and Ground Beef Curry image

Provided by Rinshinomori

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

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 tomatoes, cut in large chunks
2 ounces green peas (fresh or frozen)
3 1/3 cups water
2 tablespoons vegetable oil

Steps:

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.
Add water and bring to a boil. Turn down the heat to medium and cook until vegetables are tender, about 5 minutes.
Add the sauce mix and garam masala, stir until fully melted.
Add tomatoes and green peas.
Cook 10 additional minutes on low heat.

Nutrition Facts : Calories 267.9, Fat 15.9, SaturatedFat 4.3, Cholesterol 38.6, Sodium 49.3, Carbohydrate 19.6, Fiber 9.3, Sugar 8.2, Protein 14.2