Keema Curry Recipe

Name: Keema Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 grams Ground meat; 1 clove Garlic; 1/2 Onion; 1/2 Carrot; 1 Eggplant (slim Japanese type); 1 can Canned tomato; 3 tbsp Curry powder; 1 dash Garam masala; 1 Bay leaf; 1 dash Salt, pepper; 1 Olive oil

Servings: persons

300 grams Ground meat
1 clove Garlic
1/2 Onion
1/2 Carrot
1 Eggplant (slim Japanese type)
1 can Canned tomato
3 tbsp Curry powder
1 dash Garam masala
1 Bay leaf
1 dash Salt, pepper
1 Olive oil

1
Cook rice with slightly less water than normal.
2
Please refer tofor the saffron rice!
3
!
4
Mince the vegetables.
5
Pour olive oil in a pot, turn on the heat, and fry the bay leaf.
6
Add garlic and vegetables, and stir-fry.
7
Push to the side of the pot, and stir-fry the ground meat in the empty space.
8
Sprinkle with salt.
9
Add curry powder and garam masala, then mix evenly.
10
Add the canned tomatoes and simmer for about 10 minutes.
11
When cooked, sprinkle on salt and pepper to adjust the flavour.
12
Serve it on rice and you're all done!

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 grams Ground meat, 1 clove Garlic, 1/2 Onion, 1/2 Carrot, and more.

Yes, Keema Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Keema Curry

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