Ground beef and eggplant curry

Ingredients

• 2 eggplants (about 500g) - cut into 1cm cubes
• 2 garlic cloves - finely chopped
• 650g ground beef
• 1 onion - cut into 1cm cubes

- Ingredient A -
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1 tbsp balsamic vinegar
• 1 tsp bouillon Beef or bouillon cubes, beef
• 460g water

- Ingredient B -
• 140 to 150g Japanese curry roux
• 1 tbsp curry powder
• 1 tbsp soy sauce
• sash of salt to taste

Instructions

• 1. In a pressure cooking pot , heat 1 tbsp vegetable oil and fry the garlic until fragrant. Add onion and eggplants, cook until wilted. Add ground beef and continue stir frying about 2 mins.
• 2. Add all the ingredient A and secure the pressure cooker lid. Bring pressure to high over medium heat. Once at high pressure, then reduce the heat to low and cook for 10 minutes.
• 3. Remove the pressure cooker from the heat and let the pressure come back down naturally, for about 15 minutes.
• 4. Remove the lid and add ingredient B. Stir until melted in. Adjust the taste, adding more salt if you like.
• Serve with hot steamed rice!

https://atelierlalune.com/2018/03/ground-beef-and-eggplants-curry/

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