Celery and Tomato Keema Curry

Name: Celery and Tomato Keema Curry
Yield: 3 servings
Cuisine: American
Ingredients: 1 bunch Celery; 1 can Canned diced tomatoes; 150 grams Ground meat (beef/pork combination); 4 pieces Japanese curry roux; 1 tbsp Olive oil; 1 tsp Finely chopped garlic; 1 Salt and pepper; 1 Bay leaves (if you have them)

cookpad.japan @cookpad_jp

I made this from what I had in my refrigerator.

You can make a rich curry by only using the canned tomato juice for the cooking liquid.
The crispiness of celery adds a nice accent.
Because you use curry roux, it's done in a flash! Recipe by meg0615

I made this from what I had in my refrigerator.

cookpad.japan @cookpad_jp

I made this from what I had in my refrigerator.

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Ingredients

3 servings

1 bunchCelery
1 canCanned diced tomatoes
150 gramsGround meat (beef/pork combination)
4pieces Japanese curry roux
1 tbspOlive oil
1 tspFinely chopped garlic
1Salt and pepper
1Bay leaves (if you have them)

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Steps

1

Thinly slice the celery. Heat olive oil and garlic in a frying pan until fragrant.
2

Once the garlic is fragrant, add the celery and sauté.
3

Once the celery has lightly cooked through, add the ground meat, salt and pepper, and continue to cook.
4

Once the ground meat has been lightly cooked through, add the tomatoes (the consistency of the curry will be taken care of by the liquid in the canned tomatoes).
5

After adding the tomatoes, bring to a boil. Add the curry roux and let the water evaporate. Add bay leaf, if available.
6

Let it evaporate to your desired consistency and it's done!
7

The taste of the tomatoes are mild, so you can add some spicy curry roux if you prefer a spicier taste. Add a lot of black pepper.
8

You can top it with your favorite toppings such as cheese or poached egg.