White eggplant and beef curry recipe
White Eggplant and Beef Curry recipe
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|600 g||white eggplants (you can use any other eggplant)|
|400 g||minced beef|
|3 clove(s)||garlic, grated|
|2||cm ginger, grated|
|3||spring onions, chopped|
|½ tsp||ground cumin|
|1 tsp||turmeric powder|
|½ tsp||cumin seeds|
|2 tbsp||curry powder|
|½ tsp||ground coriander|
|½ tsp||chili powder|
|½ tsp||garam masala|
|salt and pepper|
|400 ml||coconut milk|
|1 small||red chili pepper, chopped|
Cut the eggplants into 2 cm thick slices. Boil them in salted water for 5 minutes, until soft. Drain and let dry for a few minutes.
Fry the onion, garlic and ginger in a little oil until slightly browned. Add the diced tomatoes and cook until soft. Now add all the herbs, seasoning and chili and fry for a minute. Add the minced beef and fry until brownish. Then add the eggplants, the spring onions and the coconut milk. Let cook for 5-8 minutes.
Serve with white rice or flat bread.
ca. 10 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: White eggplant and beef curry recipe
Recipe type: xarchivex
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