Keema curry with aubergine and tomato
This Japanese curry uses leeks instead of onions for a lighter yet deeply savoury dish. Aubergine absorbs rich umami from minced meat, Kikkoman Soy Sauce and Kikkoman Ramen Soup Base. Fresh tomato and raw leek add crunch and balance.
Nutritional facts (per portion):
2,800 kJ / 670 kcalPreparation
Step 1
5 g garlic – 5 g ginger – 1 leek – 120 g aubergine – 1 medium tomato (approx. 70 g)
Finely chop the garlic and ginger. Cut 5 cm from the white part of the leek, then shred it finely lengthwise for the topping. Cut the remaining leek into small pieces. Cut the aubergine into 1 cm cubes and soak in salted water (500 ml water with 1 tsp salt) for about 10 minutes, then drain. Cut the tomato in half horizontally.
Step 2
1 tbsp rapeseed oil – ½ tsp cumin seeds – 2 tsp curry powder – 200 g mince (beef, pork, or plant-based) – 200 ml water
Heat the rapeseed oil in a frying pan over low heat. Add the garlic and ginger from Step 1 along with the cumin seeds and sauté gently until fragrant. Grill the tomato cut-side down in a free space in the pan until lightly browned. Add the chopped leek and curry powder and stir-fry briefly. Turn the tomato over; once slightly softened, remove it from the pan and set aside. Add the mince and cook until lightly browned. Drain the aubergine cubes and add them to the pan along with the water, cover and simmer over low heat for 15 minutes.
Step 3
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tbsp ketchup
Add the Kikkoman Soy Sauce, Kikkoman Ramen Soup Base and ketchup to the pan. Stir well until the flavours are evenly combined.
Step 4
400 g cooked rice
Serve the curry over the cooked rice. Top with the grilled tomato and drained shredded leek from Step 1 to finish.
Tip:
Cook in a 24 cm pan. Using Kikkoman Ramen Soup Base, Kikkoman Soy Sauce and ketchup together is a simple way to build a modern Japanese-style umami seasoning without extra steps.
Recipe-ID: 1688
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5 g garlic – 5 g ginger – 1 leek – 120 g aubergine – 1 medium tomato (approx. 70 g)
Finely chop the garlic and ginger. Cut 5 cm from the white part of the leek, then shred it finely lengthwise for the topping. Cut the remaining leek into small pieces. Cut the aubergine into 1 cm cubes and soak in salted water (500 ml water with 1 tsp salt) for about 10 minutes, then drain. Cut the tomato in half horizontally.
1 tbsp rapeseed oil – ½ tsp cumin seeds – 2 tsp curry powder – 200 g mince (beef, pork, or plant-based) – 200 ml water
Heat the rapeseed oil in a frying pan over low heat. Add the garlic and ginger from Step 1 along with the cumin seeds and sauté gently until fragrant. Grill the tomato cut-side down in a free space in the pan until lightly browned. Add the chopped leek and curry powder and stir-fry briefly. Turn the tomato over; once slightly softened, remove it from the pan and set aside. Add the mince and cook until lightly browned. Drain the aubergine cubes and add them to the pan along with the water, cover and simmer over low heat for 15 minutes.
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tbsp ketchup
Add the Kikkoman Soy Sauce, Kikkoman Ramen Soup Base and ketchup to the pan. Stir well until the flavours are evenly combined.
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