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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, authentic demi-keema curry with summer vegetables. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Authentic Demi-Keema Curry with Summer Vegetables is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Authentic Demi-Keema Curry with Summer Vegetables is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 1 can Demi-glace sauce
  2. Get 300 grams Combined ground beef and pork
  3. Prepare 2 Onion
  4. Get 4 tsp Curry powder
  5. Get 50 ml Water
  6. Get 2 tbsp Tomato ketchup
  7. Make ready 1 Salt
  8. Prepare 1 dash Pepper
  9. Take 5 servings Warm cooked rice
  10. Take Accompaniments
  11. Take 100 grams Edamame
  12. Make ready 2 large Eggplant (slim Japanese type)
  13. Take 1 Bell pepper (any color)
  14. Prepare 1 dash Vegetable oil
Instructions 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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