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Before you jump to Eggplant and Bell Pepper Keema Curry recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got benefit from reading it, now let’s go back to eggplant and bell pepper keema curry recipe. To cook eggplant and bell pepper keema curry you need 11 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Eggplant and Bell Pepper Keema Curry:
- Get 250 grams Mixed pork and beef mince
- Use 5 Eggplant (slim Japanese type)
- Prepare 3 Bell peppers (finely chopped)
- Use 1 Onion (finely chopped)
- Provide 1 piece Garlic, minced
- Prepare 1 tsp Ginger (grated)
- Provide 300 ml ◎ Water
- Provide 1 ◎ Soup stock cube
- You need 2 tbsp ☆ Ketchup
- Use 3 cubes ☆ Curry roux
- Get 1 tsp ☆ Curry powder
Steps to make Eggplant and Bell Pepper Keema Curry:
- Finely chop the garlic and grate the ginger. Prepare the ingredients.
- Finely chop the bell peppers and the onion. The eggplant will soften and shrink in size, so it's alright even if the pieces are on the large size.
- Spread vegetable oil in a frying pan and fry the garlic, ginger and meat. When the meat is cooked thoroughly, add the onion and bell pepper.
- When the onion becomes translucent, add the eggplant and soften.
- When the eggplant has softened, add the ingredients marked ◎ and bring to a boil. Boil for 5 minutes over medium heat.
- Add the ingredients marked ☆ to Step 5, dissolve, and boil on low heat for around 5 minutes, adjusting the amount of water as it boils. Make sure it doesn't burn.
- If you like, you can it top with a fried egg, poached egg or cooked vegetables.
- If you have leftovers, how about making pasta gratiné? Try a ariation on this recipe. - - https://cookpad.com/us/recipes/171480-pasta-gratin-with-keema-curry
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