Authentic Demi-Keema Curry with Summer Vegetables
Authentic Demi-Keema Curry with Summer Vegetables

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, authentic demi-keema curry with summer vegetables. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Authentic Demi-Keema Curry with Summer Vegetables is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Authentic Demi-Keema Curry with Summer Vegetables is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have authentic demi-keema curry with summer vegetables using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Authentic Demi-Keema Curry with Summer Vegetables:
  1. Take 1 can Demi-glace sauce
  2. Take 300 grams Combined ground beef and pork
  3. Get 2 Onion
  4. Take 4 tsp Curry powder
  5. Prepare 50 ml Water
  6. Make ready 2 tbsp Tomato ketchup
  7. Take 1 Salt
  8. Make ready 1 dash Pepper
  9. Get 5 servings Warm cooked rice
  10. Prepare Accompaniments
  11. Make ready 100 grams Edamame
  12. Get 2 large Eggplant (slim Japanese type)
  13. Prepare 1 Bell pepper (any color)
  14. Take 1 dash Vegetable oil
Steps 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.

So that is going to wrap it up for this exceptional food authentic demi-keema curry with summer vegetables recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!