Authentic Demi-Keema Curry with Summer Vegetables

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Authentic Demi-Keema Curry with Summer Vegetables. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Authentic Demi-Keema Curry with Summer Vegetables is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Authentic Demi-Keema Curry with Summer Vegetables using 14 ingredients and 9 steps. Here is how you cook it.

You can use any vegetables as toppings. I recommend trying pumpkin, green beans, or okra! When reheating the leftovers, add enough water as needed.

If you like spicy curry, taste it and add more curry powder. In place of curry powder, you can use finely chopped 2 blocks of store bought curry roux (35-40 g). In that case, you don't need to season with the 1/2 teaspoon of salt. Recipe by Haintsu

Ingredients and spices that need to be Get to make Authentic Demi-Keema Curry with Summer Vegetables:

1. 1 can Demi-glace sauce
2. 300 grams Combined ground beef and pork
3. 2 Onion
4. 4 tsp Curry powder
5. 50 ml Water
6. 2 tbsp Tomato ketchup
7. 1 Salt
8. 1 dash Pepper
9. 5 servings Warm cooked rice
10. Accompaniments
11. 100 grams Edamame
12. 2 large Eggplant (slim Japanese type)
13. 1 Bell pepper (any color)
14. 1 dash Vegetable oil

Instructions to make to make Authentic Demi-Keema Curry with Summer Vegetables

1. Mince the onion. Heat vegetable oil in a frying pan and cook the ground meat.
2. Once the meat has changed color, season with salt (a pinch) and pepper. Add the onion and continue cooking.
3. Once the onion has become transparent and tender, add the curry powder.
4. Add the demi-glace sauce and the water to Step 4. Lower the heat to low.
5. Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper.
6. Accompaniments: Boil the edamame in salted water and remove the beans from the pods.
7. Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste. Chop the bell pepper into bite-sized pieces.
8. Heat vegetable oil in a frying pan and saute the eggplant and pepper separately.
9. Serve rice onto a plate and top with Step 6. Arrange Step 9 and the edamame as toppings.

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