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

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, authentic demi-keema curry with summer vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Authentic Demi-Keema Curry with Summer Vegetables is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Authentic Demi-Keema Curry with Summer Vegetables is something that I have loved my entire life.

To begin with this 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 can achieve that.

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

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