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

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, authentic demi-keema curry with summer vegetables. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Authentic Demi-Keema Curry with Summer Vegetables is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Authentic Demi-Keema Curry with Summer Vegetables is something that I have loved my whole life. They’re fine and they look wonderful.

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.

To begin with this recipe, we have to prepare a few ingredients. You can cook authentic demi-keema curry with summer vegetables using 14 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Demi-Keema Curry with Summer Vegetables:
  1. Prepare 1 can Demi-glace sauce
  2. Prepare 300 grams Combined ground beef and pork
  3. Get 2 Onion
  4. Get 4 tsp Curry powder
  5. Make ready 50 ml Water
  6. Get 2 tbsp Tomato ketchup
  7. Take 1 Salt
  8. Take 1 dash Pepper
  9. Prepare 5 servings Warm cooked rice
  10. Get Accompaniments
  11. Get 100 grams Edamame
  12. Make ready 2 large Eggplant (slim Japanese type)
  13. Make ready 1 Bell pepper (any color)
  14. Make ready 1 dash Vegetable oil

It goes great with a steamy side of rice or warm naan. The creamiest, easiest, Summer Coconut Chickpea Curry with Rice and Fried Halloumi. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat.

Steps 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.

Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, creamy tahini, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with fried halloumi cheese and crispy chickpeas. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil.

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