Authentic Demi-Keema Curry with Summer Vegetables

Name: Authentic Demi-Keema Curry with Summer Vegetables
Yield: 4 servings
Cuisine: American
Ingredients: 1 can Demi-glace sauce; 300 grams Combined ground beef and pork; 2 Onion; 4 tsp Curry powder; 50 ml Water; 2 tbsp Tomato ketchup; 1 Salt; 1 dash Pepper; 5 servings Warm cooked rice; 100 grams Edamame; 2 large Eggplant (slim Japanese type); 1 Bell pepper (any color); 1 dash Vegetable oil

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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Ingredients

4 servings

1 canDemi-glace sauce
300 gramsCombined ground beef and pork
2Onion
4 tspCurry powder
50 mlWater
2 tbspTomato ketchup
1Salt
1 dashPepper
5servings Warm cooked rice
Accompaniments
100 gramsEdamame
2 largeEggplant (slim Japanese type)
1Bell pepper (any color)
1 dashVegetable oil

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Steps

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.