Celery and Tomato Keema Curry
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
Celery and Tomato Keema Curry
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
Cooking Instructions
- 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.
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