Japanese Style Eggplant and Ground Beef Curry

Name: Japanese Style Eggplant and Ground Beef Curry
Cook time: 25 min
Total time: 25 min
Yield: 4 serving(s)
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 tomatoes, cut in large chunks; 2 ounces green peas (fresh or frozen); 3 1/3 cups water; 2 tablespoons vegetable oil

Submitted by Rinshinomori

"This is a simple recipe using Japanese S&B golden curry roux. This is normally served with cooked white rice in Japan."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 4

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

directions

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.