Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, authentic demi-keema curry with summer vegetables. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Authentic Demi-Keema Curry with Summer Vegetables. You can use any vegetables as toppings. I recommend trying pumpkin, green beans, or okra! When reheating the leftovers, add enough water as needed.
Authentic Demi-Keema Curry with Summer Vegetables is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Authentic Demi-Keema Curry with Summer Vegetables is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must 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.
The ingredients needed to make Authentic Demi-Keema Curry with Summer Vegetables:
- Prepare 1 can Demi-glace sauce
- Get 300 grams Combined ground beef and pork
- Make ready 2 Onion
- Make ready 4 tsp Curry powder
- Prepare 50 ml Water
- Take 2 tbsp Tomato ketchup
- Get 1 Salt
- Get 1 dash Pepper
- Get 5 servings Warm cooked rice
- Prepare Accompaniments
- Prepare 100 grams Edamame
- Prepare 2 large Eggplant (slim Japanese type)
- Prepare 1 Bell pepper (any color)
- Prepare 1 dash Vegetable oil
Heat the oil in a non stick sauce pan on medium heat and add the green cardamom pods. Potato, pepper and courgette curry This simple and delicious vegetable curry is healthy, packed full of flavour and has a tasty spicy kick to it. The addition of courgettes gives it a fresh twist making it perfect for summer-time dinners. For a tasty meal that's a great alternative to a takeaway, serve over your favourite rice or with some naan.
Instructions to make Authentic Demi-Keema Curry with Summer Vegetables:
- Mince the onion. Heat vegetable oil in a frying pan and cook the ground meat.
- Once the meat has changed color, season with salt (a pinch) and pepper. Add the onion and continue cooking.
- Once the onion has become transparent and tender, add the curry powder.
- Add the demi-glace sauce and the water to Step 4. Lower the heat to low.
- Season with ketchup, 1/2 teaspoon salt, and a small amount of pepper.
- Accompaniments: Boil the edamame in salted water and remove the beans from the pods.
- Cut the eggplant into 4 pieces and soak in salted water to remove the harsh taste. Chop the bell pepper into bite-sized pieces.
- Heat vegetable oil in a frying pan and saute the eggplant and pepper separately.
- Serve rice onto a plate and top with Step 6. Arrange Step 9 and the edamame as toppings.
The addition of courgettes gives it a fresh twist making it perfect for summer-time dinners. For a tasty meal that's a great alternative to a takeaway, serve over your favourite rice or with some naan. To begin making the Goan Vegetable Curry Recipe, clean and chop the vegetables into cubes. Add oil in a heavy bottomed pan and add onions. Cook till the onions becomes translucent.
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 you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
