Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tomato keema curry using store-bought curry roux. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Tomato Keema Curry Using Store-bought Curry Roux is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Tomato Keema Curry Using Store-bought Curry Roux is something that I’ve loved my whole life.

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To get started with this recipe, we have to prepare a few components. You can have tomato keema curry using store-bought curry roux using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Tomato Keema Curry Using Store-bought Curry Roux:

1. Take 200 grams Ground meat (beef and pork mixture)
2. Take 1/2 Onion
3. Prepare 1 clove Garlic
4. Prepare 1 piece Ginger
5. Prepare 1/2 Carrot
6. Take 1 Green bell pepper
7. Get 3 tbsp Corn (optional)
8. Make ready 125 grams Curry roux
9. Get 1 can Canned tomatoes (in water)
10. Take 100 ml Water
11. Make ready 1 Plain cooked rice
12. Prepare 2 Egg (room temperature)
13. Take 1 tsp Vegetable oil

For many people, producing healthy recipes sounds overly difficult and timeconsuming. Great recipe for Tomato Keema Curry Using Store-bought Curry Roux. I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux. The longer you simmer the curry, the more balanced the flavor will become.

Instructions to make Tomato Keema Curry Using Store-bought Curry Roux:

1. Finely chop the onion, garlic and ginger.
   1. Peel the carrot, de-seed the bell pepper, and cut both into 1 cm dice.
2. Heat oil in a frying pan and add onion, garlic and ginger. Stir-fry slowly over low heat.
3. When the onion has wilted and turned golden brown, add ground meat and stir fry over medium heat until it changes color.
4. Add carrot and curry roux, and stir fry while dissolving the roux, taking care not to let it burn.
5. When the roux has dissolved and been distributed evenly, add canned tomatoes and water. Mix while crushing the tomatoes.
6. When everything is well blended, add bell pepper and corn, then cook through.
7. Make the soft boiled egg. Take the egg out beforehand to bring to room temperature. Put into boiling water and cook for 6 minutes. Cool in cold water, and peel.
8. Put rice on a serving plate, pour the curry over, and top with the soft boiled egg cut in half to finish!

I thought keema curry was hard to make, but I was able to make this version easily using store-bought curry roux. The longer you simmer the curry, the more balanced the flavor will become. Take care not to let it burn by watching. To begin with this particular recipe, we have to first prepare a few ingredients. Here is how you can achieve it.

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