Celery and Tomato Keema Curry

1. 1

   Thinly slice the celery.

2. 2

   Heat olive oil and garlic in a frying pan until fragrant.

3. 3

   Once the garlic is fragrant, add the celery and saute.

4. 4

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

5. 5

   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).

6. 6

   After adding the tomatoes, bring to a boil.

7. 7

   Add the curry roux and let the water evaporate.

8. 8

   Add bay leaf, if available.

9. 9

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

10. 10

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

11. 11

    Add a lot of black pepper.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.